Marinated Skirt Steak
In this marinated skirt steak recipe we’ll guide you through the process of preparing the perfect marinade to infuse the skirt steak with rich and savory goodness. Discover the art of marinating the steaks for a few hours or even overnight to enhance their tenderness and taste.
Ingredients · Servings 6
- 200 grams skirt steak (x 6)
- 2 sprigs thyme
- 150 millilitres extra virgin olive oil
- 1 teaspoon freshly ground black pepper
- 1 sprig rosemary
- 1 bay leaf
- 2 cloves garlic
- fine sea salt to taste
Method · 40 min
- Combine marinade ingredients apart from salt and pepper, and marinate steaks, for a few hours, or overnight.
- Take steaks out of fridge 30 mins before you want to cook them.
- To cook, heat a heavy based fry pan over the highest setting with a little olive or vegetable oil until smoking.
- Season steaks withy salt and pepper just before cooking.
- Place steaks into hot pan and allow to colour well on one side, approx. 3 mins.
- Turn and repeat for 2 mins on other side.
- Remove steaks from pan and allow to rest for 5 mins.
- Place heated capsicum in centre of plate.
- Slice skirt across the grain and place on top of the capsicum.
- Drizzle with pebre sauce.
Skirt steak has quite a bit of texture, so it is vital to cut the steak across the grain, otherwise the steak will be chewy to eat.
Serve the beautifully cooked steak on a bed of heated red peppers (capsicum for Australians), adding a burst of color and texture to the plate.
Enjoy!
Instructions
- Combine marinade ingredients apart from salt and pepper, and marinate steaks, for a few hours, or overnight.
- Take steaks out of fridge 30 mins before you want to cook them.
- To cook, heat a heavy based fry pan over the highest setting with a little olive or vegetable oil until smoking.
- Season steaks withy salt and pepper just before cooking.
- Place steaks into hot pan and allow to colour well on one side, approx. 3 mins.
- Turn and repeat for 2 mins on other side.
- Remove steaks from pan and allow to rest for 5 mins.
To serve:
- Place heated capsicum in centre of plate.
- Slice skirt across the grain and place on top of the capsicum.
- Drizzle with pebre sauce.
