Cast-Iron Salt Seared Steak

 

Cast-Iron Salt Seared Steak
Ingredients
  • 1-2 pounds skirt steak, cut into 1-2 sections
  • 1-2 tablespoons coarse kosher salt
  • Freshly cracked pepper
Instructions
  1. Sprinkle a sparse layer of salt over the surface of a large cast-iron skillet. Think scattering stars rather than unbroken layer of new-fallen snow. Heat the skillet over medium heat.
  2. Pat the steak dry with paper towels. Wait until the grill is hot before adding meat. The steak will smoke a little as it cooks, this is fine. Don’t touch the meat until it gets a good sear (2 to 3 minutes), then turn and sear on the other side for just a minute or so. Skirt steak can easily over cook, so adjust your time as necessary. Transfer steak to a wire-rack, let it rest for at least 5 minutes. Sprinkle liberally with cracked pepper. Slice into strips and serve with steak sauce.

Chili Lime Fajitas

 

Chili Lime Fajitas
Ingredients
  • 1.5-2 pounds skirt steak
  • 1 onion, sliced in thin strips
  • 2 large bell peppers, any color, sliced
  • 8 tortillas – corn or flour
  • Marinade:
  • 2 tablespoons fresh lime juice
  • 2 tablespoons olive oil
  • 1 teaspoon ground chipotle pepper
  • 1 tablespoon fresh cilantro
  • 1 tablespoon lime zest
  • 2 cloves garlic
  • Toppings:
  • Avocado slices
  • Queso-fresco (white Mexican cheese)
  • 2 limes, sliced
  • Sea salt (to taste)
  • Pepper (to taste)
  • Chopped cilantro
  • Pico de gallo
  • Tomatoes to grill
  • Sour cream
  • Chopped jalapeno
Instructions
  1. Combine all marinade ingredients in a blender or food processor. Marinate skirt steak for at least 1 hour and up to five hours.
  2. Using a cast iron skillet, on medium high heat, add your favorite cooking oil to the skillet, when oil gets hot, add the onion and peppers to sauté. You can also grill the steak if you wish. Sear the steak in the pan for a couple of minutes on each side. Be careful not to overcook the meat as it is a thin cut of meat. Tent the meat in foil for five minutes after it is taken off the stove.
  3. While the meat is resting, grill the tomato, jalapeño, avocado, and limes until they develop nice char marks. This will add a nice smoky flavor to the fajitas. When the vegetables are done cooking, place the tortillas on a grill, hot pan or over your open flame burner for 10 seconds to heat them. Place tortillas onto a plate lined with a slightly damp paper towel and put a lid over the tortillas to keep in moisture and heat.
  4. Slice the meat against the grain. Sometimes this means cutting the steak into half or thirds in order to get each section to fit the knife length correctly. Serve with sautéed peppers and onions, slice fire roasted tomatoes, avocado slices with lime, fresh cilantro, pico de gallo, crumbled queso fresco, and sour cream.

Carne-Asada

 

Carne-Asada
Ingredients
  • 2 pound skirt steak
  • Cooking Oil
  • Kosher salt
  • Freshly ground black pepper
  • Marinade:
  • 4 Garlic cloves, minced
  • 1 Jalapeno, seeded and minced
  • 1 tablespoon freshly ground cumin seed
  • 1 large handful fresh cilantro, chopped
  • 2 limes, juiced
  • 2 tablespoons white vinegar
  • 1/2 teaspoon sugar
  • Kosher salt
  • Freshly ground pepper
Instructions
  1. Lay the steak in a large bowl or baking dish. Combine the marinade ingredients and blend in a food processor or blender. Pour marinade over the steak. Make sure each piece is well coated. Cover in plastic wrap and refrigerate for 1-4 hours.
  2. Preheat grill over medium high flame (you can also use a cast iron grill pan on high heat for stove top cooking). Brush the grates with a little oil to prevent the meat from sticking. Remove the steak from the marinade. If you are cooking indoors, you may want to brush off excess marinade as the bits may burn and smoke on the hot pan. Season both sides of the steak pieces with salt and pepper. Grill the pieces for a few minutes only on each side, depending on how thin they are, until medium rare. Remove the steak pieces to a cutting board and let rest for 5 minutes. Thinly slice the steak across the grain on a diagonal.