- 1 skirt steak (might need to cut in half to fit in pan)
- 1/2 shallot, diced
- equal amount garlic, diced
- 1 tbsp vegetable oil (something with a high smoking point, like canola, peanut, sunflower)
- 2 sprigs of fresh thyme (alternatively 1 tbsp dried thyme)
- salt and pepper
- zest of one lemon
- 1 tsp mustard seeds (or 2 tsp dijon mustard)
- 1 tbsp butter
- beer, pref a lager, something light or just whatever you're drinking. i like using asahi / sapporo / pbr. you can also use red/white wine
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take the skirt steak out, season it well with salt and pepper, leave it out for ~45 minutes to get to room temp
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heat the oil in a cast iron / carbon steel pan, turn the heat up as high as it goes
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once it starts smoking, put in the meat, flipping every couple minutes to get a nice brown crust on both sides until desired doneness, then take the steak out of the pan. i like medium rare so i take it off the pan at ~51°C.
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lower the heat to medium / medium high. pour off excess oil, leaving a bit still in the pan. don't wipe.
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add garlic and shallots (and mustard seeds now if you have it) and stir until garlic and shallots are tender / a bit see through. don't want it to start browning / burning
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pour in alcohol until there's about 2cm of liquid in the pan. drink the rest
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add in thyme, lemon zest, salt, pepper, (and dijon mustard if you are using that). use a wooden/bamboo spatula to scrape the bottom of the pan to get the bits from searing the steak
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continue cooking and swirling the sauce until liquid is reduced by abt half.
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incorporate butter (optional but highly recommended), season with salt and pepper to taste
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slice da meat against the grain (skirt steak tends to have long muscle fibers) and spoon the sauce (liquid only) over it to serve
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impress da qt gorl n make ur friends happy