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One of the quickest cooking proteins around. Skirt steak is also one of the cheapest cuts of steak across the board, hence why it became my go to. When I first moved to NYC, I could not afford to go out, but I still wanted the benefits of steak. I used to come back from the gym, cook this up and then was back out the door within 30 minutes to see my mates. Budget friendly, super quick and hits your protein needs with around 34g of protein per 1/4 lb of meat, that is a serious win.
Ingredients
For the marinade
- Pinch of salt & Pepper
- 1/4 bunch cilantro
- 1/4 bunch dill
- 1/2 red onion
- 3 garlic cloves
- Juice of a lime
For the steak
- Salt.. enough to sprinkle all over
- 1.5 Tbsp Extra Virgin Olive oil
- 1/2lb Skirt Steak
To Serve
- Set aside sauce
- roasted broccoli
- Potatoes cooked in skirt steak fat 🙂
Method
- In a blender combine all the marinade ingredients (the marinade can also be a sauce-so you can make this if you did not make ahead of time and serve on top of your steak)
- Add oil to a super hot stainless steel pan (you can check by adding a bit of water and if it beads it is ready to go
- Carefully fold in your steak and allow all surface area of the steak to be in touch with the pan. Cook for 45 seconds before flipping over (it should be golden on one side). Cook for a further 30-45 seconds on the other before flipping and cooking for a further 15 seconds on each side. (it should be golden on each side)
- Allow to rest
- Whilst the steak is resting use the beef fat leftover in the pan cook the potatoes you have roasted from earlier in the week.
- Slice against the grain (you will see the muscle fibers are quite distinct on the skirt steak all streaking one way. You want to slice 90 degrees or perpendicular to that)
- Serve with the broccoli and roasted skirt stake cooked potatoes
Nutrition Breakdown
cals: 514 • fat: 24g • protein: 29g • carbs: 45g
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