Ingredients
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1
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Directions
Brazilian-Style Skirt Steak,Skirt steak is definitely not something you hear of too much as being served by itself (nt in a fajita, that is), but now that I’ve mastered the concept of making it, I love to serve it as the main course for dinner and my husband can’t get enough of it. He loves Brazilian steaks, which I had never attempted to tackle until a co-worker of mine told me the secret to great brazilian meat… SEA SALT! Who would’ve known?!,So the only reason 4 star is that mine is now in the oven and haven’t tasted it yet. Based on the simplicity of the recipe and use of salt (which I LOVE) it gets 4 stars already.
Though I guess I don’t really know the definition of pan sear as I think I’ve already maybe burnt mine from having the oil too hot.
As for Chef #436648…if you can’t tell what is too much salt on your own, that may be a personal problem. They’re meant to be seasoned not crusted.
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Steps
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1
Done
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Coat Both Sides of the Steak in Sea Salt or Kosher Salt, Either Would Be Fine. |
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2
Done
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Pan-Sear Both Sides of the Steak, About 2-3 Minutes on Each Side Over Medium-High Heat. |
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3
Done
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Remove from Pan and Completely Wrap Steak in Foil. |
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4
Done
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Grill or Bake at 350 For About 30-40 Minutes For a Well Done Steak. |
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5
Done
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I Usually Serve This With a Sea-Salted Potato (cover Potato in Sea Salt, Wrap in Foil, Bake For 1 Hour on 350 Degrees). |
