I serve this with roasted potatoes and Brussels Sprouts.
Skirt Steak with pommes de terre et choux de bruxelles
Skirt Steak is delicious, and this quick and straightforward preparation is ideal for a fast and fancy dinner. Six ounces is a generous portion for one person. You can pair this with many sides, and here I show it with roasted potatoes and braised Brussels Sprouts.
Ingredients
- 6 oz Skirt Steak
- Salt
- recipe of braised Brussels Sprouts
- 1 recipe of roasted potatoes
- Olive oil for drizzle
- Reduced balsamic vinegar for drizzle
- flake sea salt
- 1/2 cup mayonnaise
- 1/4 cup kalamata olives
Instructions
- Take the steak out of the refrigerator one hour before cooking
Make the mayonnaise accompaniment
- Chop the kalamata olives and mix with the mayonnaise
Prepare the potatoes
- Follow my recipe for roasted potatoes and begin roasting them 30 minutes before serving the steak.
Prepare the beef
- Place a cast-iron pan onto the stove on medium-high heat
- For rare to medium-rare (depending on the thickness of the steak), I typically cook it for 2 minutes on each side. Adjust cooking times according to your preferences.
- Let the steak rest for 5 minutes
Prepare the Brussels Sprouts
- Follow the recipe for braised Brussels Sprouts
Assemble the plates(s)
- Remove the potatoes from the oven.
- Slice the steak against the grain of the meat.
- On a warmed plate, portion the meat, potato, and sprouts and a generous dollop of the mayonnaise sauce. Drizzle with some olive oil and reduced balsamic vinegar, and finish with flake sea salt and some freshly ground black pepper.