Skirt steak is one of my 15-minutes-or-less dinners. And let’s be honest, this is more of a “meal idea” than a recipe. The thin steak cooks up quickly, and the other raw ingredients are added to the plate. Dinner. Done.
Weird quirk about me: I have a hard time chewing steak. Flank steak is delicious and fast, but it’s always too tough. I’ve had good luck with skirt steak. So if there are any other flat-toothed eaters out there, skirt steak might be your new food friend.
1. Heat oil (coconut/vegetable/etc) in a VERY hot cast iron pan.
2. Pat steak dry with a paper towel and give a very generous sprinkle of salt and pepper on both sides.
3. Cook steak for about 4 minutes each side. (Adjust to personal taste, but this works for me.)
4. Plate and top with crumbled blue cheese. Serve tomatoes and avocado on the side with a drizzle of good olive oil and flaky Maldon salt
Kid tip: if your child has zero molars they will have a hard time with steak :) I serve Baby Jack leftover salmon when we eat steak.