Mmm skirt steak. A super fast lunch option when you’re craving some red meat! I originally planned to marinate this, but got impatient and whipped out my silicone brush instead.
1 lb skirt steak
1.5 tsp minced garlic
1 tsp minced ginger
1/4 cup tamari (gluten-free soy sauce)
2-3 tbsp rice vinegar
2 tbsp olive oil
1/2 jalapeño pepper, seeds removed
clarified butter, to grease the pan
freshly-cracked pepper (I used the rainbow stuff this time)
hot Hungarian paprika
1 tsp onion powder
Start by combining the garlic, ginger, rice vinegar, olive oil, and tamari in a small-medium bowl. Slice the jalapeño very thinly and add it to the tamari mixture. Add about one teaspoon of onion powder as well as some salt, pepper, and paprika to taste.
My favorite pan is not quite big enough, so I cut the skirt steak into three smaller pieces so it would fit (cook one at a time). Season both sides of the steak with some salt and freshly cracked pepper. Heat a large non-stick pan on medium-high heat and add clarified butter to coat the pan.
Using a silicone brush, or whatever else you want, coat each side of the steak with the tamari mixture – feel free to do this again once the meat is in the pan, but be careful not to cross-contaminate the raw and cooked steak (in fear of contaminating my cooked steak, I usually only add more to the raw side facing up and leave the other side alone).
Quickly sear the steak on medium-high heat, about 90 seconds per side (for medium-rare). Remember that skirt steak is pretty thin, so even if you like it cooked medium-well or well done it will still only take a fraction of the time that your usual steak needs.
That’s it! Let your meat rest for a few minutes and dig in! I made my favorite 50/50 mayo/sriracha sauce for a little dipping action and it was delicious.