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SWEET & SPICY SKIRT STEAK

1 month ago

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YIELDS:

2 servings

PREP TIME:

0 hours 5 mins

COOK TIME:

0 hours 6-10 mins

TOTAL TIME:

0 hours 11-15 mins

ingredients

1 Lb. Skirt steak

1/4 Tsp. Garlic powder

1/4 Tsp. Onion Powder

1/2 Tsp. Kosher salt

10 Grinds of freshly ground black pepper

1 Tbsp. Olive oil

1 Cup Sweet & Spicy Plum Hoisin Sauce (get recipe here)

Kosher salt and freshly ground black pepper to taste

1 Package Alexa Baby potatoes, steamed and pan fried (optional)

Steamed carrots and broccoli (optional)

DIRECTIONS

1. Heat a tablespoon of olive oil in a cast iron skillet over medium high heat. Meanwhile, season the meat with the garlic and onion powders, salt and pepper.
2. Pan fry the steaks for a couple of minutes on the first side until meat is brown. Flip the meat and top with a couple of tablespoons of the plum hoisin sauce. (If you are serving with the baby potatoes add them to the skillet now to pick up some of the meat/sauce flavor and to get crispy on the bottom.) Cook for another two-five minutes until meat is cooked to your liking.
3. Remove the meat to a cutting board and let rest for five minutes. Meanwhile, toss the potatoes to coat them in the seasoned oil and to get them a little crispy on other sides.

4. Cut the steak in thin slices against the grain. Serve with the potatoes and veggies. Taste and add more salt and pepper if needed. You can also serve additional heated sauce on the side.

NOTE: This is a tasty sauce for skirt steak. Easy to make ahead of time and the skirt steak cooks up fast. The key to working with this meat is to be sure to slice it thin and across the grain so it is tender.

I found these new potatoes in the frozen food isle from Alexa called Baby Sunrise Potatoes with Rosemary and Garlic. You steam them right in their packaging in the microwave for about 7 minutes BUT then, I add them to the skillet in this recipe to impart even more flavor from the meat juices and the sauce plus I let them crisp up a bit on the bottom. This is great short cut to preparing baby potatoes from scratch plus they taste great. Certainly, give them a try but they are not necessary in this recipe.

You can use this same cooking method (and my sauce) on other cuts of beef like a flank steak or sirloin steak.  While medium-rare is the preferred doneness, always cook to your own preference… hey, you are the one eating it!  LOL

If you like the sauce in this recipe, be sure to try my Plum Glazed Chicken Thighs and my Asian Inspired Beef Tacos that both use this same sauce.

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