Sizzled Skirt Steaks - Fast Thrifty Main
Serves 2
Skirt is a brilliant thrifty cut. While you wouldn’t serve it up as a like-for-like replacement for sirloin or ribeye, the cut can be cooked like such steaks and then sliced thinly (once the meat has rested) and bundled into a tortilla wrap fajita style, sandwiched between warmed ciabatta, salad a dollop of mayo or chilli sauce or draped over a salad be it a pile of leaves or a mound of grains like quinoa mixed with lots of fresh herbs. Jacob's Ladder Farms sells biodynamic meat from lots of small farms in East Sussex.
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Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Prep Time
10 min
Cook Time
10 min
Total Time
20 min
Ingredients
  1. 1 Steak (skirt, sirloin or ribeye) per person
Instructions
  1. Here’s a great guide for cooking the perfect steak be it skirt or a more luxurious ribeye.
  2. 1/ Take your steak out of the fridge 15 mins before cooking, thus warming to room temp. This meaning less cooking time and more even cooking. Massage a drizzle of olive oil into the steaks. Season well.
  3. 2/ Get your pan really, really hot. Test it: place your hand 1cm above the base of the pan, if you can feel the heat, it's ready.
  4. 3/ Add a lump of butter (about 1 tsp per steak) or a gloss of oil to the pan. Butter adds loads of flavour.
  5. 4/ Press your steaks into the pan. Let them stay there for a full minute before moving them.
  6. 5/ Give the pan a shake to ensure the steaks aren't sticking. Let them cook for another minute or so – less if it's a minute steak, more for thicker cuts like rump. Check. Once they're golden brown and caramelised, flip.
  7. 6/ Season the cooked side. Let the bottom side cook for a minute or so. Check the colour and 'doneness' (see notes below).
  8. 7/ If your steak has a fatty rind, press it into the pan and cook until the fat melts and the rind becomes golden and crisp.
  9. 8/ Now the vital part, let your steak rest for 10 minutes before cutting into it. The rest helps to lock in all the moisture.
Notes
  1. A handy tip to test the doneness - by feeling the texture of the fleshy bit of your hand below the thumb.
  2. If the steak feels the same as that when you pinch your index finger and thumb together it's rare. Thumb to middle finger = medium rare. 
Thumb to ring finger = medium to well. 
Thumb to pinky = well-done
Crystal Palace Food Market https://www.crystalpalacefoodmarket.co.uk/
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