Pan-Seared Skirt Steak
If you can’t find skirt steak, substitute flank steak or thin-cut bottom round steaks. This steak is great served with an herb sauce or chipotle mayo.
Serves: 4Hands-on: 25 minutesTotal: 30 minutesDifficulty: Easy
- 1½ lbs. skirt steak
- ⅛ tsp. salt
- 2 Tbsp. vegetable oil
- Trim as much of the silver skin and fat from the steak as possible. Cut each steak with the grain into 2 even pieces that are between 4"–5" long. Sprinkle the meat with salt. If desired, toss the steak in a sauce or a marinade.
- Place a skillet over high heat. Once the skillet is hot but not smoking, add 1 tablespoon of oil to the pan. Slide half of the meat into the skillet. Cook for 3–4 minutes, or until browned. Shake the skillet frequently to keep the meat from sticking.
- Use tongs to flip the steak to the other side and cook for 3–4 minutes. The meat should be medium to medium-rare. Cooking past medium will make the steak very tough. Remove the meat from the skillet and tent with foil to keep warm. Repeat with remaining meat.
- Let the second batch of meat rest for 5 minutes. Slice thin against the grain and serve with a sauce of your choice while warm.