Marinated Skirt Steak with Quick-Pickled Feta

Name: Marinated Skirt Steak with Quick-Pickled Feta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tablespoons canola oil, divided; 1 1/2 to 2 pound piece skirt steak; Kosher salt and freshly ground black pepper; 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press; 2 tablespoons Worcestershire sauce; 2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons); 2 teaspoons fennel seeds, lightly toasted and crushed; 4 ounces feta, crumbled; 2 tablespoons red wine vinegar; 2 tablespoons dried oregano; 2 tablespoons extra-virgin olive oil

Servings: persons

4 tablespoons canola oil, divided
1 1/2 to 2 pound piece skirt steak
Kosher salt and freshly ground black pepper
6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press
2 tablespoons Worcestershire sauce
2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons)
2 teaspoons fennel seeds, lightly toasted and crushed
4 ounces feta, crumbled
2 tablespoons red wine vinegar
2 tablespoons dried oregano
2 tablespoons extra-virgin olive oil

1
This is really a recipe where you can grill the meat or cook it over the stove.
2
Whatever you prefer.
3
I like getting a good sear in a heavy-bottomed skillet but have tried both methods and been really happy with the result.
4
For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil.
5
When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet.
6
Cook it on the first side for 1 minute and then turn it on the second side for another minute.
7
In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds.
8
Remove the steak from the skillet; it will still be barely cooked.
9
Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes.
10
Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
11
For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil.
12
Stir to blend.
13
Set aside
14
To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet.
15
Heat the skillet again and add the remaining 2 tablespoons oil.
16
Sear the steak again and cook to desired temperature.
17
For medium rare, cook for 3 to 4 minutes on each side.
18
Remove the steak from the skillet and place it on a flat surface.
19
Cut against the natural grain of the meat to tenderize.
20
Top with the feta dressing.
21
Serve immediately.

412

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 4 tablespoons canola oil, divided, 1 1/2 to 2 pound piece skirt steak, Kosher salt and freshly ground black pepper, 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press, and more.

Yes, Marinated Skirt Steak with Quick-Pickled Feta 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!