I love skirt steak. It’s not too expensive, it’s extremely versatile, and it can be as juicy, if done right, as a thick cut of meat.
Summer is all about fresh. And this hunk of meat is so delectable. I eat it on it’s own, but the way it is flavored, you can also use these steaks for tacos or a part of another dish.
10 ounces Skirt steak
1 cup chopped fresh parsley
10 garlic cloves, chopped
1/2 tsp red pepper flakes (optional)
salt and pepper
To begin, start by chopping up your parsley and garlic into fine and medium pieces. I don’t want the rub to be entirely pulsed; it should have some body.
Juice the lime into a bowl and add the chopped parsley.
Next, add the garlic and red pepper flakes to the bowl. Add about 2 tbs olive oil. Stir everything together.
Get a skillet out and add a little olive oil. Get the pan hot, since we want to sear the steak and get it caramelized on the outside. Trust me, you want that crust! Salt and pepper your steak, and then work the lime juice mixture into the meat (both sides). You will see the bright red color of the steak start to dull as the acid from the lime starts “cooking” the outer meat. This will help to seal in the juice.
Place the steaks onto the hot pan and add the leftover parsley and garlic from your cutting board. Cook on each side for about 4-5 minutes.
Once done, remove the steak and let it rest for 3 minutes on your cutting board. Slice and serve with whatever you have going on that night. For me, I paired it with my 5 Ingredient Kale Salad, which was just as fresh and delightful. My friend Kim from Fitness With Kim was over spending the evening with me, and we dined like queens while watching her film BRO‘ (ya…. she wrote it!). I have such amazing friends!!
Look out for me doing posts on her website once a month. Happy Eating!