If you’re not familiar with skirt steak, it’s a flat steak that runs along the ribs of the cow, relatively lean and full of flavor. You’ve probably seen it sliced and stuffed into tortillas for fajitas.
Once the pan is hot, lay your steak in and leave it undisturbed. The high heat will brown the steak quickly, and once you see a deeply brown, crispy texture on the outside of the steak, flip it. This should only take 2-3 minutes on the first side and 2 minutes on the other side. It’s a very quick cook time, and as a general rule, once both sides are browned, you can assume that the interior is cooked to medium-rare.
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