Skirt Steak Cast Iron Recipe
Skirt steak is a cut of beef that is flavorful, juicy, and tender when cooked correctly. This Skirt Steak Cast Iron recipe is an easy and delicious way to make this classic dish - it's fast, simple, and will become a staple in your kitchen! The marinade adds sweet and savory flavor while the cast iron skillet helps to create a nice, crispy sear. Serve with a generous helping of chimichurri sauce for the perfect weeknight meal!
Print
Pin
Rate
Servings: 4 people
Calories: 290kcal
Equipment
- Cast iron pan
Ingredients
For Marinade
- 1/2 cup Dark soy sauce
- 2 chopped Jalapenos
- 4 tbsp light brown sugar
- 2 chopped fresh cilantro leaves
- 2 of lime juice
- 2 tbsp Toasted Sesame Oil
- 3 crushed garlic
- 3 chopped Green Onion for garnish
For Steak
- Chimichurri
- 4 lbs finely chopped skirt steak
- kosher salt and pepper to taste
- 2 tbsp good olive oil
Instructions
- Prepare the marinade: In a medium-sized bowl, mix together brown sugar, soy sauce, sesame oil, green onion, crushed garlic cloves, lime juice, and roughly chopped cilantro & jalapeno.
- Add the skirt steak to the marinade and let it sit for at least 30 minutes or up to one hour.
- Heat the cast iron skillet over medium-high heat and add olive oil. Once the skillet is hot, add the skirt steak and season with salt and pepper. Sear for 4 to 5 minutes per side until cooked through.
- Slice the skirt steak & Serve it with a generous helping of chimichurri sauce on top.
Notes
-If you want extra flavor, try marinating the skirt steak overnight.
-Make sure to preheat the cast iron skillet before adding the steak. This will help ensure even cooking and a nice sear.
-Use an instant-read thermometer to check for doneness. The internal temperature should read 145F for medium-rare or 160F for medium doneness.
-If you’re using a gas stove, turn the heat down to medium so that the steak doesn’t burn.
-Let the steak rest for 5 minutes before slicing and serving to allow the juices to redistribute throughout the meat.
-Chimichurri sauce can be made ahead of time and stored in an airtight container in the refrigerator for up to one week.