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.