Perfect Skirt Steak Cooking

How to cook the perfect tender skirt steak: marinate overnight, then sear hard in a screaming-hot cast-iron pan. Because the meat is thin, it cooks fast — serve sliced over Asian noodles or your sides of choice.

Ingredients

• 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 finely chopped ginger
• 2 teaspoons toasted sesame oil
• 1 tablespoon chili garlic sauce
• 1–2 tablespoons butter

Instructions

1. Combine the brown sugar, soy sauce, rice vinegar, garlic, ginger, sesame oil, and chili garlic sauce, and marinate the steak for 24 hours.
2. Take the steak 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.
3. Heat a large cast-iron pan until it's smoking, with no oil. Drop the steak pieces down, leaving room between them — cook in two batches if needed rather than crowding the pan.
4. Sear on one side for about 2 minutes without touching, to ensure a great sear and color. Flip, add a tablespoon or two of butter, and cook another couple of minutes. Remember, this meat is thin, so it cooks fast!
5. Take the pieces out and let them rest a couple of minutes on a cutting board to stay juicy, then slice about 1/4 inch thick. Serve with Asian noodles or sides of choice.