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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

SKIRT STEAK Recipe

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This recipe for SKIRT STEAK is from A Collection of Recipes , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  
1 LB SKIRT STEAK
1 TSP KOSHER SALT, AS NEEDED FOR SEASONING
TSP BLACK PEPPER, AS NEEDED FOR SEASONING
2 TBSP OLIVE OIL

Directions:
Directions:
SERVES: 4
PREP TIME: 8 MIN
COOK TIME: 15 MIN

1- CUT STEAK INTO SMALLER 5 TO 7" PIECES IN LENGTH. THIS LETS THEM FIT BETTER IN THE PAN, AND MAKES IT EASIER TO SLICE LATER.

2- THOROUGHLY PAT STEAKS DRY WITH PAPER TOWELS ON EACH SIDE. GENEROUSLY SEASON EACH SIDE OF THE STEAKS WITH SALT AND PEPPER.

3- HEAT A LARGE 12" CAST IRON SKILLET OVER HIGH HEAT FOR 3 MINUTES. ONCE HOT, ADD THE OLIVE OIL.

4- CAREFULLY ADD THE STEAK TO THE PAN, THEN PRESS DOWN FIRMLY ON THE SURFACE A FEW TIMES. SEAR THE FIRST SIDE UNTIL BROWNED, ABOUT 2 TO 4 MINUTES, DEPENDING ON THE THICKNESS OF THE MEAT. FLIP AND COOK ANOTHER 2 TO 4 MINUTES. FOR MEDIUM-RARE DONENESS, COOK STEAK UNTIL IT REACHES AN INTERNAL TEMPERATURE OF 130F. WORK IN TO BATCHES IF NEEDED.

5- TRANSFER STEAK TO A CUTTING BOARD, LOOSELY COVER WITH FOIL, AND ALLOW TO REST FOR 10 MINUTES BEFORE SLICING.

6- HOLD THE CARVING KNIFE AT A 45 ANGLE, AND THEN SLICE THE STEAK ACROSS THE GRAIN, ABOUT " THICK SLICES. TRANSFER SKIRT STEAK TO A SERVING PLATE.










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