Pan fried skirt steak
Recipe: Pan Fried Skirt (or Flank) Steak
Source: Cook's Illustrated
Serves: 4-6
Cook's Notes: This was very easy and didn't take too long to cook and it even tasted yummy on the first try:)
Pan-Roasted Flank Steak with Garlic-Ginger-Sesame Marinade
Although it may seem that a 2-pound steak will not fit in the skillet,
it will. The steak will initially slope up the sides of the pan, but
it will shrink as it cooks to fit the skillet. Resting after
pan-roasting this steak is crucialÂ<97>it allows the steak to continue
cooking to the proper temperature (130 degrees for medium-rare) and
lets the juices become evenly redistributed throughout the steak.
Serves 4 to 6
Marinade
4 tablespoons toasted sesame oil
2 tablespoons vegetable oil
3 medium cloves garlic , minced or pressed through a garlic
press (about 1 tablespoon)
2 medium scallions , minced (about 3 tablespoons)
3 inch piece fresh ginger , peeled and minced (about 3 tablespoons)
Steak
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
1. For Marinade: Puree all ingredients in food processor until smooth,
scraping down sides as needed.
2. For Steak: Using dinner fork, poke steak about 20 times on each
side. Place on rimmed baking sheet or in large baking dish; rub both
sides of steak evenly with salt and then with paste. Cover with
plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Adjust oven rack to middle position; heat oven to 450
degrees. Using paper towels, wipe paste off flank steak; season both
sides of steak evenly with pepper. Heat oil in 12-inch heavy-bottomed
ovenproof skillet over medium-high heat until smoking. Set steak in
skillet and cook until well browned, 3 to 4 minutes. Using tongs, flip
steak; sear until second side is well browned, 3 to 4 minutes. Place
skillet in oven and roast until slightly less done than desired, about
4 to 5 minutes for medium-rare. Using potholders to handle skillet,
transfer steak to cutting board, tent loosely with foil, and let rest
5 to 10 minutes. Using sharp chef's knife or carving knife, slice
steak about 1/4 inch thick against grain on bias. Serve immediately.
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Source: Cook's Illustrated
Serves: 4-6
Cook's Notes: This was very easy and didn't take too long to cook and it even tasted yummy on the first try:)
Pan-Roasted Flank Steak with Garlic-Ginger-Sesame Marinade
Although it may seem that a 2-pound steak will not fit in the skillet,
it will. The steak will initially slope up the sides of the pan, but
it will shrink as it cooks to fit the skillet. Resting after
pan-roasting this steak is crucialÂ<97>it allows the steak to continue
cooking to the proper temperature (130 degrees for medium-rare) and
lets the juices become evenly redistributed throughout the steak.
Serves 4 to 6
Marinade
4 tablespoons toasted sesame oil
2 tablespoons vegetable oil
3 medium cloves garlic , minced or pressed through a garlic
press (about 1 tablespoon)
2 medium scallions , minced (about 3 tablespoons)
3 inch piece fresh ginger , peeled and minced (about 3 tablespoons)
Steak
1 flank steak (about 2 pounds), patted dry with paper towels
2 teaspoons kosher salt
1/4 teaspoon ground black pepper
2 teaspoons vegetable oil
1. For Marinade: Puree all ingredients in food processor until smooth,
scraping down sides as needed.
2. For Steak: Using dinner fork, poke steak about 20 times on each
side. Place on rimmed baking sheet or in large baking dish; rub both
sides of steak evenly with salt and then with paste. Cover with
plastic wrap and refrigerate at least 1 hour or up to 24 hours.
3. Adjust oven rack to middle position; heat oven to 450
degrees. Using paper towels, wipe paste off flank steak; season both
sides of steak evenly with pepper. Heat oil in 12-inch heavy-bottomed
ovenproof skillet over medium-high heat until smoking. Set steak in
skillet and cook until well browned, 3 to 4 minutes. Using tongs, flip
steak; sear until second side is well browned, 3 to 4 minutes. Place
skillet in oven and roast until slightly less done than desired, about
4 to 5 minutes for medium-rare. Using potholders to handle skillet,
transfer steak to cutting board, tent loosely with foil, and let rest
5 to 10 minutes. Using sharp chef's knife or carving knife, slice
steak about 1/4 inch thick against grain on bias. Serve immediately.
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