Marinated Skirt Steak
ingredients
Marinated Skirt Steak
- 1 Lb Skirt Steak Outside cut
- 6 Sprigs Fresh Thyme
- 2 Sprigs Fresh Rosemary
- 2 Dried Bay Leaves
- 3 Cloves Garlic Skin on
- 1 Tsp Sweet Paprika
- Kosher Salt and Freshly Ground Black Pepper
- 1 Tbsp Olive Oil
- 2 Tbsp Neutral, High Smoke-Point Oil Like Avocado, Grapeseed or Canola Oil
- 2 Tbsp Unsalted Butter At room temperature
prep
INSTRUCTIONS:
Cut your skirt steak into 6” portions. Season the meat all over with 1 teaspoon of Kosher salt, paprika and freshly ground black pepper. Smash one clove of garlic with the flat side of your knife. Remove the peel and roughly chop. Bruise the thyme and rosemary using the back/ dull side of your knife. Add garlic, bay leaf and herbs to the steak. Drizzle on olive oil. Toss to coat fully. Allow the meat to marinate in the refrigerator for at least 1 hour, and up to 24- hours. 15 minutes before cooking, remove the marinated meat from the refrigerator and brush off the garlic and herbs. Discard the garlic and bay leaf and save the herbs. Pat the steak dry with paper towels.
Preheat a skillet or cast iron pan over medium high heat until just before it starts smoking. (If you add a drop of water to the pan, the droplet should sizzle and dance.) Add the neutral oil and swirl to coat. Add the meat in a single layer, being careful not to overlap. Allow to cook, without moving, until the bottom side is golden and a crust forms about 2 ½ minutes. Flip over and continue to cook for another 2 minutes. Smash the remaining 2 garlic cloves, keeping the skin on. Add butter to the pan, along with the garlic and the herbs from the marinade. As soon as the butter is melted, carefully tilt the pan towards you and using a spoon, baste the meat with the butter. This adds flavor as well as finishes up cooking the meat with the hot fat. Cook to your preferred doneness (130 for medium rare.) Immediately remove the meat from the pan and set aside to rest for 10 minutes before slicing, against the grain. Serve alongside the Cheesy Mashed Potatoes (aka Pommes Aligot) and a salad or your favorite vegetable.
