Tender Skirt Steak: High-Heat Sear
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Master Skirt Steak preparation with this buttery, high-heat searing method. Includes exact internal temp chart and common mistakes checklist. Ready in 45 minutes.
Ingredients
Instructions
Whisk the olive oil, soy sauce, lime juice, brown sugar, cumin, and smoked paprika in a small bowl to create the marinade.
Place the skirt steak in a large Ziploc bag or glass dish and pour the marinade over it. Massage to coat and refrigerate for 30 minutes to 8 hours.
Remove the steak from the refrigerator 30 minutes before cooking to reach room temperature.
Remove steak from marinade and pat extremely dry with paper towels to ensure a proper sear. Discard excess marinade.
Heat a large cast iron skillet over high heat with 1 tablespoon of avocado oil until shimmering and slightly smoking.
Lay the steak in the pan and sear for 3-4 minutes per side for medium-rare, developing a dark brown crust.
Rest the meat for 5-10 minutes. Slice thinly against the grain at a 45-degree angle. Garnish with flaky sea salt and cilantro.
Nutrition
- Calories
- 428 kcal
- Fat Content
- 31g
- Fiber Content
- 0g
- Sugar Content
- 1g
- Sodium Content
- 620mg
- Protein Content
- 35g
- Cholesterol Content
- 104mg
- Carbohydrate Content
- 2g
- Saturated Fat Content
- 8g
