Skirt Steak

🥘 Ingredients

• skirt steak
• kosher salt
• freshly cracked pepper
• vegetable oil 1-2 tbsp
• shallot
• red wine
• garlic
• rosemary 1 sprig
• thyme
• butter 2 tbsp
• lemon 1

Steak

1. 1

   Start by seasoning the skirt steak generously with kosher salt and freshly cracked pepper , but only on one side of the steak. Heat vegetable oil in a cast iron skillet over medium-high heat until smoking. Lay the steaks seasoned side down onto the pan slowly to prevent splattering. Sear the steaks, flipping once golden brown. Cook until an internal temperature of 115°F. Rest for 10 minutes under foil while making the pan sauce. After the steaks have rested, they are ready to carve. Cut each steak into two halves. Cut perpendicular to the muscle fibers that run the length of the steak, at an angle.

Pan Sauce

1. 1

   Saute the finely minced shallot in the pan until softened. Deglaze with red wine and scrape the bottom of the pan with a wood spatula. Optionally add a few sprigs of herbs — garlic , rosemary , and thyme . Let the sauce reduce until it is thick enough to coat the back of a spoon. Remove the herbs. Add butter . Add the juice of lemon .