Description
A simple, foolproof skirt steak made with a reverse marinade for maximum flavor and tenderness. Seared to perfection, then finished with a bright, savory marinade while it rests.
Ingredients
Units
Skirt Steak
- 1-1.5 lb skirt steak
- 1/2 teaspoon salt per pound
- Avocado oil
Reverse Marinade
- 2 cloves garlic, minced
- 3 tablespoons olive oil
- 3 tablespoons tamarind or soy sauce
- 2 tablespoons lime juice
- 2 tablespoons honey
- 1 teaspoon dried herbs (optional)
Instructions
- Remove steak from fridge 1 hour before cooking and season with salt.
- Whisk together marinade ingredients.
- Heat skillet over medium-high heat.
- Lightly oil steak and pan.
- Sear 3–4 minutes per side.
- Transfer steak to a plate and pour marinade over the top.
- Rest for 10 minutes.
- Slice against the grain and serve.
Notes
- Bring steak to room temperature before cooking for even results.
- Let rest 10 minutes before slicing
- Slice against the grain for maximum tenderness