How to cook the perfect tender skirt steak: marinade the steak for 24 hours using the marinate recipe below. When ready to cook, take it out of the marinade and dry it off a little with a paper towel. Cut the Skirt into 3-4 smaller pieces, to ensure maximum-surface area on the pan. Heat a large cast iron pan to the point that’s it’s smoking with no oil on it and then drop the steak pieces down allowing room between pieces. If needed cook in two batches, as it is better than crowding the pan. Sear the meat on one side for about 2 mins without touching the steak at all to ensure a great sear and color. Flip it over and add a tablespoon or 2 of butter to the pan and let cook another couple of minutes. Remember this meat is thin so it will cook fast! Take all the pieces out of the pan and let them rest for a couple of minutes on a cutting board to ensure it is juicy then slice about 1/4 inch thick, and serve with asian noodles or sides of choice.
- 1 Pound Skirt Steak, Trimmed and Cut into Portions
- 1 Tablespoon Brown Sugar
- 3 Tablespoons Soy Sauce
- 1 Tablespoon Rice Vinegar
- 4 Large Cloves Garlic, Finely Chopped
- 2 Teaspoons Fine Chopped Ginger
- 2 Teaspoons Toasted Sesame Oil
- T Tablespoon Chili Garlic Sauce
