AuthorJim BrownSkirt steak or Flap Steak cooked in a screaming hot cast iron skillet and it only takes 6 minutes! Red wine vinegar, EVOO, sweet smoky paprika, cumin, red pepper flakes, garlic and thinly sliced shallot, with red bell peppers that have gotten the cast iron treatment make this one a winner!
Kitchen Essentials
Prep
On this one, we will do all the prep during class.
Ingredients
Dry the skirt steak or the flap steak and cut it into 5-6" pieces and put them on a plate. We're going to dry it again before we put it in the skillet.
Remove the stem and the seeds from the bell peppers and cut them into thin strips and set aside.
Thinly slice the shallot and either grate the garlic or put it through a garlic press.
Combine the red wine vinegar, a good glug of EVOO, the cumin, the red pepper flakes, a generous pinch of salt and pepper, the paprika and the grated or garlic clove that you've put through a garlic press and the sliced shallots in a large bowl and mix well.
Heat a cast iron skillet on high flame and dry the meat again with a paper towel and then put a small amount of EVOO on the meat and rub it into the surface.
When the skillet is just beginning to smoke add some of the meat to the skillet. You don't want to crowd the skillet. Set a timer for 3 minutes and don't touch the meat.
At 3 minutes, turn the meat over and leave it alone for another 3 minutes. When the second timer is finished, put the meat in the chimichurri sauce in the bowl and coat the meat.
Reduce the heat to medium-high and add the bell peppers and cook them for 3-5 minutes. You'll move them a couple of times, but you want them to char a little.
When they're beginning to soften a little and have gotten some charred spots, move them to the sauce with the steak.
Serve with the sides of your choice. This would go great with pureed celery root, on tortillas, on cauliflower rice - be creative.
A big green salad would make a great addition as well.
Enjoy!
Ingredients
Directions
Dry the skirt steak or the flap steak and cut it into 5-6" pieces and put them on a plate. We're going to dry it again before we put it in the skillet.
Remove the stem and the seeds from the bell peppers and cut them into thin strips and set aside.
Thinly slice the shallot and either grate the garlic or put it through a garlic press.
Combine the red wine vinegar, a good glug of EVOO, the cumin, the red pepper flakes, a generous pinch of salt and pepper, the paprika and the grated or garlic clove that you've put through a garlic press and the sliced shallots in a large bowl and mix well.
Heat a cast iron skillet on high flame and dry the meat again with a paper towel and then put a small amount of EVOO on the meat and rub it into the surface.
When the skillet is just beginning to smoke add some of the meat to the skillet. You don't want to crowd the skillet. Set a timer for 3 minutes and don't touch the meat.
At 3 minutes, turn the meat over and leave it alone for another 3 minutes. When the second timer is finished, put the meat in the chimichurri sauce in the bowl and coat the meat.
Reduce the heat to medium-high and add the bell peppers and cook them for 3-5 minutes. You'll move them a couple of times, but you want them to char a little.
When they're beginning to soften a little and have gotten some charred spots, move them to the sauce with the steak.
Serve with the sides of your choice. This would go great with pureed celery root, on tortillas, on cauliflower rice - be creative.
A big green salad would make a great addition as well.
Enjoy!
This Post Has 0 Comments