4.9 from 204 votes
Marinated Skirt Steak
Marinated Skirt Steak showcases the use of fresh herbs like thyme, rosemary, and bay leaf combined with garlic and extra virgin olive oil to tenderize and add flavor to this fibrous meat cut. The cooking technique involves quickly searing the steak on high heat to develop a caramelized crust while keeping the interior juicy. Slicing the steak across the grain ensures tenderness, balancing the meat's inherent texture. This method produces a savory, herb-infused steak suitable for serving on its own or paired with sides like roasted vegetables or sauces.
Prep Time
10 mins
Cook Time
30 mins
Additional Time
6 hrs
Total Time
40 mins
Servings:
6
servings
Course:
Main Course
Cuisine:
International
Ingredients
- 200 grams skirt steak x 6
- 2 prigs thyme
- 150 millilitres extra virgin olive oil
- 1 teaspoon black pepper freshly ground
- 1 prig rosemary
- 1 bay leaf
- 2 cloves garlic
- sea salt fine, to taste
Instructions
- Combine marinade ingredients apart from salt and pepper, and marinate steaks, for a few hours, or overnight.
- Take steaks out of fridge 30 mins before you want to cook them.
- To cook, heat a heavy based fry pan over the highest setting with a little olive or vegetable oil until smoking.
- Season steaks withy salt and pepper just before cooking.
- Place steaks into hot pan and allow to colour well on one side, approx. 3 mins.
- Turn and repeat for 2 mins on other side.
- Remove steaks from pan and allow to rest for 5 mins.
Cup of Yum
To serve:
- Place heated capsicum in centre of plate.
- Slice skirt across the grain and place on top of the capsicum.
- Drizzle with pebre sauce.
Notes
- Cut the skirt steak across the grain to reduce chewiness and improve tenderness.
- Marinate the steak for a few hours or overnight for better flavor infusion.
- Allow the steak to rest 5 minutes after cooking to retain juices.
- Heat peppers before serving and drizzle with pebre sauce for a complete presentation.