Salt and Pepper Skirt Steak in Cast Iron Skillet

I thought a lot about whether I should upload this recipe or not. Because let's face it, skirt steak and how to make it isn't really a recipe. Ingredient-wise there are only four: the steak, salt, pepper, and some olive oil or butter. That said, this is really my favorite steak — especially from a time-to-value perspective. It's a relatively cheap cut, it cooks fast, and it tastes amazing. Personally, I'd much rather eat a skirt steak than a fillet. It has so much more flavor! I usually make some sort of chimichurri sauce to go with it. The word itself is more complicated than the sauce, seriously. You just chop lots of parsley and cilantro and drown them in olive oil. Season it with salt, pepper, and some red chili flakes, and there you go — the best steak dip ever!

Some Tip Points:

1. Use a cast iron skillet. The steak tastes much better in it, and the char you get from a cast iron can't be replicated with a regular non-stick.
2. Only use a very hot cast iron. You don't want to cook the steak in its own juices — you want to shock and char it.
3. The oven should be hot and ready. Don't make the mistake of turning the oven on while you're grilling on the cast iron.
4. Before adding salt and pepper, dry the steak very well.
5. Feel free to drizzle some olive oil on the steak — it's better than putting it on the cast iron.
6. The steak should be at room temperature.
7. It's always better if you let it rest after seasoning it with salt, pepper, and olive oil.

  Have you ever thought about making a skirt steak in a sous vide? If yes, just click here!