I love beef. I love chicken and fish too, but I always want beef. I crave steaks all the time. One of my favorite cuts of beef is a good skirt steak. I don’t know why, but it’s hard to find skirt steak in the grocery stores anymore. So, when I do see them I get so excited and happy. They are so flavorful and my mouth is watering now as I write this post. 🙂
My favorite way to cook a skirt is to marinate it and put it under the broiler. But I have such a crappy broiler so I can’t do that. Damn oven. Grilling them is good too but why bother with the charcoal, waiting for coals to get hot, blah blah, when the steak is going to be on for such a short time! Geesh.
So I get out my good ol cast iron skillet. I recently purchased Geoffrey Zakarian’s (Food TV chef) non stick cast iron pan. I love this skillet……..I use it all the time….love, love. I’m going to order the bigger one I think. Geoffrey, are you listening? I think I should get a little commission for telling everyone about your wonderful skillet! Hahahah.
Ok, back to the steak. You don’t have to use a non stick cast iron. But I highly recommend using a cast iron. Don’t try using a regular non stick pan. It just won’t be the same.
For this particular steak, I usually end up marinating for only 3 hours because I get impatient, but the longer the better. You can get some pent up aggression out too, because I take a fork and poke the hell out of this meat before I marinate it. The marinade is simple and delicious. Soy sauce is good on all kinds of meat!
Lets get started…
Easy Asian Skirt Steak
Skirt steak (I used 2 pounds)
3 Tblsp olive oil or vegetable oil
1/2 cup soy sauce
2 cloves of fresh garlic, minced
2 Tblsp fresh ginger, grated
1/2 tsp red chili pepper flakes (optional)
1/2 tsp black pepper
In a bowl, mix together the oil, soy sauce, garlic, ginger, chili flakes and black pepper.
Place the skirt steak in a dish or container large enough to lay out the skirt steak. With a fork, poke holes all over the steak. Flip it over and poke some more. Poke, poke.
Pour the marinade over the steak and poke some more….both sides. Cover and refrigerate for at least 3 hours. When you’re ready to cook it, remove it from the fridge and allow it to come to room temperature.
With the cast iron skillet, for medium rare: Heat the skillet at med high heat. Add a tablespoon of oil. Place the steak into the hot skillet and allow to cook for 4 minutes. Flip it and cook the other side for 4 minutes. Remove from skillet and allow it to rest for a couple of minutes. Turn off the heat, but put 2 Tblsp of butter into the skillet and mix it with any little tidbits that are in the pan. Pour it over the skirt steak.
I highly recommend serving this with some rice. It’s so good. Such a favorite meal of mine.
Don’t forget, you can do this with the oven broiler or on the grill too. I have to say, it’s really good on the grill if you dont mind messing with all that. 🙂