Skirt Steak

0.5 pound skirt steak (pasture finished)
2-3 ounces fresh broccolini
2-3 ounces shitake mushrooms, de-stemmed
Marinate for steak:
apple cider vinegar
ponzu sauce
2 garlic cloves, chopped.
Trader Joe’s 21 Seasoning Salute
Ground pepper
A dab of hot sauce, to taste, preferably just enough to provide a kick without true heat.  I’m currently partial to the Tabasco Chipotle sauce, but I’m planning on learning to make my own.

Before you start, know that skirt steak is similar to flank steak in that you don’t want to over cook it, it gets tough and unpleasant that way.  Rare to medium rare is recommended.

This is a nice pasture-finished cut (from the farm in Virginia), as you can see from the photo below.  I put the marinate on, and rolled the pieces back up.  At least once, turn the meat over in the marinate, and rub it around some.

After at least a couple hours, I went and started the shitakes in a skillet with just a dollop of olive oil (butter, if you prefer).    When they were underway, I added the broccolini, and just as soon as this was beginning to wilt slightly, I added the meat, which I’d cut into pieces, along with the marinate.  This next photo is before the meat showed up.

Stirred constantly until done, which didn’t take much more than three minutes, if that.  Photographed it and ate.  Sometimes the best things are the most simple.

Locavore items: Skirt steak (it’s local if I’m visiting there anyway), garlic.
Rating: 5 out of 5.


About goatsandgreens

The foodie me: Low/no gluten, low sugars, lots of ethnic variety of foods. Seafood, offal, veggies. Farmers' markets. Cooking from scratch, and largely local. The "future" me: I've now moved to my new home in rural western Massachusetts. I am raising chickens (for meat and for eggs) and planning for guinea fowl, Shetland sheep, and probably goats and/or alpaca. Possibly feeder pigs. Raising veggies and going solar.
This entry was posted in Cooking, Meats, Mushrooms. Bookmark the permalink.

2 Responses to Skirt Steak

  1. Mike says:

    Marie—it was great meeting you last night, glad you made the trip up! This skirt steak looks delicious, i recently got a skirt steak from my latest grass-fed beef order and have been debating on how to prepare it…..this solves my problem! I will give this a shot and let you know how i make out…looks like you had a chance to check out our site which is awesome….im adding yours to my favorites and will link to it in the ‘wild game’ dinner post!

    • Send me photos from that wild game dinner (that you didn’t post on your own site) and I will credit you. Do let me know how your skirt steak works out. I decided after that meal it is one (of several) of my favorite cuts of real beef. I hope you also got some rib eye from the meat-share.

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