Throughout the month, I find myself mainly cooking chicken, turkey or vegetarian dishes for dinner; however, every now and then, I get a major craving for a good steak. When that craving comes around, this recipe for Marinated Skirt Steak is my go to dish. Flavorful skirt steak is marinated in olive oil, thyme, rosemary, bay, garlic and whole peppercorns. Pan-seared then finished in the oven, the steaks are moist, tender and packed with flavor. Continue reading for the recipe.
Marinated Skirt Steak
Adapted from Thomas Keller’s ad hoc at home.
For the marinade:
3 sprigs of thyme
1 long sprig of rosemary
2 bay leaves
1 ½ teaspoons black peppercorns
3 garlic cloves, smashed with skins left on
1 cup extra virgin olive oil
For the steaks:
24 ounces skirt steak (approximately 4 steaks)
Freshly ground black pepper
2 tablespoons unsalted butter
4 sprigs of thyme
2 garlic cloves, smashed with skins left on
In a medium saucepan, add 3 sprigs of thyme, rosemary, bay leaves, peppercorns, 3 cloves smashed garlic and extra virgin olive oil. Bring to a simmer over medium heat. Simmer for 1 minute, then remove from the heat and let cool to room temperature.
Place skirt steaks in a large, shallow dish and cover with the marinade. Cover the dish and marinate for at least 4 hours in the refrigerator (or up to 1 day). Turn the steaks in the marinade half way through the waiting time.
30 minutes before you are ready to cook the steaks, remove the meat from the marinade and let sit at room temperature. Pat the meat dry with paper towels and season both sides with kosher salt and freshly ground black pepper. Discard the marinade.
Preheat oven to 350°F. Have a rimmed baking sheet ready.
In a large, heavy bottomed frying pan, heat a small dab of canola oil over high heat. When the oil starts to shimmer and glisten, swirl it around the pan then add half of the steaks. Quickly brown the first side (about 1 minute). Flip the steaks and add 1 tablespoon of butter, 2 sprigs of thyme and 1 smashed garlic clove. Brown the second side, basting the whole time (another minute). Transfer the meat to the baking sheet and spoon over the butter, garlic and thyme. Carefully, wipe your frying pan clean with a paper towel and repeat the same process with the other steaks.
Place the baking sheet into the oven and cook for 8 to 10 minutes (depending on how done you like your steaks). Remove from the oven and let the steaks rest for about 10 minutes in a warm spot.
Makes 4 servings.