A simple, quick method for skirt steak: seared in a cast-iron pan and basted with its own juices for tender, flavorful results.
Prep
Remove the thawed skirt steak from packaging and place on a cutting board. Pat dry, drizzle with oil, and season with salt and pepper. Cut the steak into equal sections to fit your pan.
Sear
Heat oil in a cast-iron pan over medium-high heat. Add the steaks and sear, flipping every 3-5 minutes for about 15 minutes total. Baste occasionally with the juices.
Rest and slice
Remove from heat and cover with foil. Let rest for 5 minutes, then slice thin and serve.
