Talk about a weeknight warrior, you don't get any faster than skirt steak. It's a flavorful cut by itself so all it needs is a little salt and pepper (although some coarsely ground fennel, coriander, or nigella seed would be a great addition). The key to great skirt steak lies in the cooking. Even if you're not a fan of rare-ish meat, shoot for medium-rare. As it approaches medium, skirt steak becomes very tough and chewy. Lastly, be sure to slice it is as thinly as possible against the grain — a sharp knife is essential. Yields two generous servings.
- 1 to 1¼ pounds skirt steak
- Kosher salt
- Coarsely-ground pepper
- About an hour before you want to cook it, set the steak out to come up to room temperature. Season both sides liberally with salt and pepper; massage it into the meat.
- Over a very hot grill or a very hot cast-iron pan with smoking-hot oil, sear the first side of the meat until crispy, deeply browned, and a little charred, about 3 minutes.
- Flip and cook another minute or so. You want it to be medium-rare to rare.
- Rest under foil for a few minutes before slicing.
- To slice, cut long pieces in half or thirds, then rotate 90 degrees so you're slicing perpendicular to the grain. Lay your knife flat against the meat and slice down at a very shallow angle — you want thin, ragged slices.