Name: Three Day Marinated Skirt Steak with Smokey Tomato Butter
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 2 Servings
Ingredients: piece of skirt steak: 6-8 oz; Garlic: 3 cloves; Cilatro: handful; smoked paprika: 1/2 teaspoon; Lime juice: half a Lime; Kosher salt and pepper: pinch; Olive Oil: 1/2 cup; Butter: 1/2 stick; Chopped Tomato: tablespoon; smoked paprika: pinch; Kosher Salt: pinch

An underrated cut of meat and if treated right one of the most flavorful. To get the most tenderness out of it I like to marinate it in a lot of flavors for a few days so to help to break down the meat and becomes really tender. The key is to use a ripping hot cast iron pan, not a grill. I find with a grill you can't get it hot enough to get enough caramelized crust on the meat and also the precious juices stay in the pan and go back into the meat instead of falling to the fire.

Cuisine:

Mexican

Ingredients

6-8 oz piece of skirt steak
Marinade
3 cloves Garlic
minced
handful Cilatro
fresh
1/2 teaspoon smoked paprika
half a Lime Lime juice
pinch Kosher salt and pepper
1/2 cup Olive Oil
Smokey Tomato Butter
1/2 stick Butter
tablespoon Chopped Tomato
pinch smoked paprika
pinch Kosher Salt

Directions

Start by making the marinade, put all ingredients into a bowl and mix, then pour over your skirt steak, give is a toss around making sure the steak is fully covered and into the fridge for three days. (you can do one day but the meat will not be as tender and not as much flavor).

Make the smoky tomato butter before you cook the steak. Melt the butter in a small pot and add the tomato and smoked paprika and pinch of salt and steep for about 20 min at medium low heat. Strain into a bowl and keep warm before serving.

When it’s time to cook the steak take it out of the fridge and let come to room temp for at least 20 min or so up to two hours (yes even the FDA says this is ok) Get you cast iron pan ripping hot, take the steak out of the marinade and season on one side with kosher salt and pepper.

Now into the pan, (no oils at all) it will smoke like crazy so have the fan on and the doors open (see the video below) and probably cook it for 2 min a side for medium rare to medium. You will find that this steak has many thicknesses so you will get a little of all temperatures. There should be a real nice caramelized crust on the steak as you can see in the photos that is what you are looking to have happen. If the pan is not hot enough it will take too long for this to take place and you will end up with an overdone steak with no real color so that is why a super hot cast iron pan is perfect.

Take out and let rest, do not touch it for at least 3-5 min. This gives the juices and fats time to settle back inside and redistribute really important.

To plate I like to slice it on the bias about inch apart, plate and drizzle the smokey tomato butter on top. That is a steak for a KING, this will have more flavor that you can imagine so give this underrated often overlooked piece of meat a chance it will blow you away I am sure of this one.

Enjoy!

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Steps

1 Done 1-3 days	Making the Marinade Start by making the marinade, put all ingredients into a bowl and mix, then pour over your skirt steak, give is a toss around making sure the steak is fully covered and into the fridge for three days. (you can do one day but the meat will not be as tender and not as much flavor)
2 Done 20 min	Making the smoky tomato butter Make the smoky tomato butter before you cook the steak. Melt the butter in a small pot and add the tomato and smoked paprika and pinch of salt and steep for about 20 min at medium-low heat. Strain into a bowl and keep warm before serving.
3 Done 20 min	Season When it's time to cook the steak take it out of the fridge and let come to room temp for at least 20 min or so up to two hours (yes even the FDA says this is ok) Get your cast iron pan ripping hot, take the steak out of the marinade and season on one side with kosher salt and pepper.
4 Done 2 min	Cooking Now into the pan, (no oils at all) it will smoke like crazy so have the fan on and the doors open (see the video below) and probably cook it for 2 min a side for medium rare to medium. You will find that this steak has many thicknesses so you will get a little of all temperatures. There should be a really nice caramelized crust on the steak as you can see in the photos that is what you are looking to have happened. If the pan is not hot enough it will take too long for this to take place and you will end up with an overdone steak with no real color so that is why a super hot cast iron pan is perfect.
5 Done 3-5 min	Serving Take out and let rest, do not touch it for at least 3-5 min. This gives the juices and fats time to settle back inside and redistribute really important. To plate, I like to slice it on the bias about an inch apart, plate and drizzle the smokey tomato butter on top. That is a steak for a KING, this will have more flavor that you can imagine so give this underrated often overlooked piece of meat a chance it will blow you away I am sure of this one. Enjoy!