Best 3 Sauteed Skirt Steak Recipes
Skirt steak is a flavorful and affordable cut of beef that is perfect for quick and easy weeknight meals. It is a thin, flat steak that is best cooked quickly over high heat, making it ideal for stir-fries, fajitas, and grilled dishes. When cooked properly, skirt steak is tender and juicy with a slightly chewy texture. Sautéing skirt steak is a great way to enjoy this delicious cut of beef. With the right ingredients and techniques, you can create a mouthwatering dish that will impress your family and friends.
Check out the recipes below so you can choose the best recipe for yourself!
SAUTEED SKIRT STEAK IN SPICY TOMATO SAUCE
Steps:
- Preheat oven to 250°F.
- Halve onion and thinly slice. Drain tomatoes, reserving purée, and finely chop. Wearing protective gloves, seed chile if desired for a milder sauce and finely chop. Cut steak crosswise into 4 pieces. Pat steak dry and season with salt.
- Heat a dry 12-inch heavy skillet over moderately high heat until hot and add oil. Sauté steak about 2 minutes on each side for medium-rare and transfer to a baking dish. Keep steak warm in oven.
- To skillet add onions with tomatoes, reserved purée, chile, and salt to taste and simmer, stirring occasionally, until sauce is thickened slightly and onion is crisp-tender, about 5 minutes. Stir in any juices that have accumulated on baking dish from steak. Serve steak with sauce. Serves 2.
SAUTEED SKIRT STEAK
Steps:
- Preheat oven to 450°F.
- Brush steak with Worcestershire and marinate 15 minutes.
- Sauté steaks:
- Lightly pat steaks dry and season well with salt. Heat 1/2 tablespoon of oil in each of 2 (12-inch) nonstick or heavy skillets over moderately high heat until hot but not smoking, then sauté steaks in batches, without crowding, 3 minutes on each side for medium-rare. Transfer steaks to a platter and let stand, loosely covered, 5 minutes.
SAUTEED SKIRT STEAK WITH BRAISED SCALLIONS
Steps:
- Put oven rack in middle position and preheat oven to 200°F.
- Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.
- Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. Transfer scallions with tongs to a platter and put steaks on top.
- Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.
Tips for Making the Best Sautéed Skirt Steak:
- Choose a high-quality skirt steak. Look for meat that is bright red and has good marbling.
- Tenderize the steak before cooking. This can be done by pounding it with a meat mallet or marinating it in a mixture of olive oil, garlic, and herbs.
- Cook the steak over high heat. This will help to sear the outside of the meat and keep it juicy on the inside.
- Don't overcook the steak. Skirt steak is a thin cut of meat, so it cooks quickly. Overcooking will make it tough and chewy.
- Let the steak rest before slicing. This will allow the juices to redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
Sautéed skirt steak is a quick and easy meal that is perfect for busy weeknights. It is a versatile dish that can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. With its bold flavor and juicy texture, sautéed skirt steak is sure to be a hit with your family and friends.
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