And it's perfect for pan frying, charcoal grilling or broiling. It's decent amount of fat gives it a great flavor and keeps the meat moist during cooking. And since it cooks pretty fast, it can be quickly prepared in a few minutes. It's also great for Fajitas, Cheese steak sandwiches, steak salads or as a stand-alone steak served with fries.
When rummaging through my fridge this morning I saw that I had four skirt steaks in the freezer, vacuum-sealed. So I decided to use my own marinade I concocted a few years ago while messing around with different herbs, oils and spices.
So without much further ado, let's get to it...
The marinade:
5 garlic cloves, peeled and crushed
3 sprigs of fresh rosemary
1 Tbsp of whole cumin seeds
1 Tbsp of black peppercorns
1 cup of extra-virgin olive oil
the juice of two lemons
Mix all the above ingredients together. Place the steaks into a bowl, pour the marinade over them, cover the bowl with plastic wrap and let the steaks enjoy the marinade for at least two hours and up to 24 hrs in the fridge. They love it.
Heat a cast iron pan or heavy skillet over medium high heat, add two Tbsp of olive oil and pan-sear the steaks to the desired doneness. Keep in mind that the steaks don't need a lot of minutes per side. Shoot for perhaps 3-4 minutes for each side. While frying, season with sea salt and freshly ground pepper. If you want to add a bit more flavor, throw in a couple of skin-on, crushed garlic cloves during frying. Take the steaks out, let rest for about 5 minutes on a cutting board, covered loosely with tin foil, before cutting into them to preserve the juices.
Serve the steaks with fries or whatever side dishes you might prefer. In the picture, they were served with some fries, herb butter and a few sprinkles of homemade pesto & crème fraîche.
Chow time!
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