Alton's Skirt Steak - ButterYum
The next time you're tempted to pass up a skirt steak at the grocery store because you're not sure how to cook it, grab it and make this tasty recipe by Alton Brown. The steak bathes in a flavorful marinade for an hour, then cooks in less than 5 minutes - doesn't get much easier than that. Alton cooks his steak directly on hot coals, but I cooked mine in a searing hot cast iron skillet which worked beautifully. I'll definitely be making this again.
Alton's Skirt Steak
adapted from Alton Brown
- 2 pounds skirt steak, cut into 3 or 4 equal pieces
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions, roughly chopped
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 teaspoon crushed red pepper flakes
- 1/2 teaspoon ground cumin
- 3 tablespoons dark brown sugar
- Trim excess fat and silver skin from skirt steak.
- Combine all ingredient except the flank steak in a blender or food processor and puree.
- Place trimmed skirt steak in a zip top bag, pour in the marinade.
- Squeeze as much air out of the bag as possible and close.
- Knead the bag in your hands to distribute the marinade all over the steak pieces; place in the fridge for 1 hour.
- Remove steak from marinade and pat dry.
- Cook in a searing hot cast iron skillet for 1-2 minutes per side; remove from skillet and cover with foil; rest for 15 minutes before slicing across the grain.