Cuban Style Skirt Steak + 5 Tips For A Better Sear

Name: Cuban Style Skirt Steak + 5 Tips For A Better Sear Posted On March 14, 2014 By Tom Hirschfeld
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the mojo:; 6 garlic cloves; 1 Scotch bonnet chile, stemmed, seeded, and minced; 1 to 2 teaspoons cumin seeds, toasted; 1/2 teaspoon kosher salt; 1/3 cup equal parts lime and orange juice (or 1/3 cup sour orange juice); 1 cup olive oil; 2 teaspoons sherry vinegar; Freshly ground black pepper, to taste; For the steak:; 1 1/2 pounds skirt steak, trimmed; 1 cup red onion, finely minced; 1 tablespoon flat leaf parsley, minced; Grapeseed oil; 2 teaspoons unsalted butter; 1 lime, quartered

Servings: persons

For the mojo:
6 garlic cloves
1 Scotch bonnet chile, stemmed, seeded, and minced
1 to 2 teaspoons cumin seeds, toasted
1/2 teaspoon kosher salt
1/3 cup equal parts lime and orange juice (or 1/3 cup sour orange juice)
1 cup olive oil
2 teaspoons sherry vinegar
Freshly ground black pepper, to taste
For the steak:
1 1/2 pounds skirt steak, trimmed
1 cup red onion, finely minced
1 tablespoon flat leaf parsley, minced
Grapeseed oil
2 teaspoons unsalted butter
1 lime, quartered

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Five tips for better pan searing:
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1. Use the right skillet. I personally like cast iron,
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2. Make sure the pan is hot enough, but not too hot. I can't stress this enough - practice makes perfect. To me the ideal temperature is just before the oil starts to smoke.
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3. I always - even if I am going to marinate - salt and then air dry my steaks, chicken breasts, or pork chops in the refrigerator for at least 2 to 4 hours, and most of the time overnight. Drying out the surface in this manner will allow for good caramelization that merely patting dry never will.
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4. Butter and beef are great together. If you clarify butter, it is a great fat for searing. If you can't be bothered, use a high-heat oil, like grapeseed. Toward the end of the sear, add a couple of teaspoons of butter and baste the steak with the butter-oil mixture. Be careful not to let the butter burn.
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5. Even though you are pan-searing, it is very important to let the cooked steak rest

1369

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the mojo:, 6 garlic cloves, 1 Scotch bonnet chile, stemmed, seeded, and minced, 1 to 2 teaspoons cumin seeds, toasted, and more.

Yes, Cuban Style Skirt Steak + 5 Tips For A Better Sear Posted On March 14, 2014 By Tom Hirschfeld falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Cuban Style Skirt Steak + 5 Tips For A Better Sear Posted On March 14, 2014 By Tom Hirschfeld

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions