Chef Stuart O’Keeffe’s Marinated Skirt Steak

Chef Stuart O’Keeffe’s Marinated Skirt Steak

Check out Chef Stuart O’Keeffe’s recipe for marinated skirt steak!


5 col

Serves: 2-4
Prep Time: 10-15 minutes (plus 20 minutes for marinating)
Cook Time: 30-40 minutes
Difficulty: Easy

Ingredients
1 1/2 pounds skirt steak, sinew/ligament removed, membrane removed, fat trimmed (butcher can do this for you)
1/2 cup low sodium soy sauce
1/2 cup balsamic vinegar
1/2 teaspoon dried chili flakes
1/4 teaspoon freshly ground black pepper
3 green onions, roughly chopped
2 cups cherry tomatoes
1 pound fingerling potatoes, cut lengthwise
4 tablespoons olive oil
1/2 teaspoon kosher salt

Instructions

1. Preheat oven to 400 F

2. In a plastic food bag, combine steak, soy sauce, balsamic vinegar, and chili flakes. Marinate for at least 20 minutes

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3. Light a grill or heat up a cast iron pan over medium-high heat. Remove steak from the bag and place it in the cast iron pan. Pour the rest of the marinade into a wide saucepan. Over high heat, reduce marinade for about 5-10 minutes, or until thickened

4. Let steak cook 3-5 minutes on each side. Set aside on a plate under tented foil and let rest for 5 minutes

Chef Tip: You want to give the steak time to “rest.” The longer the rest time, the less juice will be lost. This will make the steak juicier and tastier. The time taken to rest depends on size. Steaks or chops like this should stand for 3-5 minutes before serving. A roast is best rested for 10-20 minutes before carving.

5. Toss tomatoes in 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Place tomatoes on half a rimmed baking sheet. Toss the fingerling potatoes in 2 tablespoons olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper and place on the other half of the baking sheet. Roast in oven for 15-20 minutes, until tomatoes are golden brown and the potatoes are blistered

6. Slice steak into 1/2-inch slices. Drizzle with reduced marinade, garnish with green onions and serve with roasted tomatoes and potatoes

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