How to Cook Skirt Steak

Ingredients

• 1 pound skirt steak
• 1 teaspoon kosher salt, as needed for seasoning
• 1/2 teaspoon ground black pepper, as needed for seasoning
• 2 tablespoons olive oil

Directions

1. If your skirt steak is one long piece, divide it into 2 or 3 shorter sections, each 5 to 7 inches long. The smaller portions will sit in the skillet more comfortably and be simpler to carve after cooking.
2. Blot both sides of the steaks very well with paper towels; you want the outside as dry as possible so it can brown properly. Season both sides generously with salt and pepper.
3. Put a large cast iron skillet, 12-inch size, on high heat for 3 minutes. Once it is hot, add the olive oil.
4. With tongs, lower the steak into the skillet carefully. Press on the top several times to encourage full contact with the pan. Sear that side until it has a brown crust, about 2 to 4 minutes, with the exact time depending on thickness. Turn the steak over and cook for another 2 to 4 minutes. For medium rare, the center should register 130ºF. If the pan is crowded, cook the steak in 2 batches.
5. Move the steak to a cutting board, tent it loosely with foil, and let it sit for 10 minutes before you cut into it.
6. Set your knife at a 45-degree angle and slice across the grain into pieces about 1/4-inch thick. Move the skirt steak onto a serving plate.