… and garlic.
The rub actually is very simple and basic, and would probably go well with flank steak or other steaks of that ilk. (Flat iron, hangar, flap…) Not everything needs to be complicated.
For the rub:
1 heaping tablespoon chili powder. I used medium heat, but your miles may vary.
1 teaspoon cracked ground pepper. I used Trader Joe’s Rainbow Peppercorn, currently my favorite.
1/2 teaspoon salt. I used Himalayan pink salt, and I also used about a teaspoon, but frankly that turned out to be a lil too much.
For the rest of it:
0.75 pounds skirt steak, approximately.
2 fresh Roma tomatoes, in segments.
4 ounces button mushrooms, sliced.
2 cloves garlic, slivered
Maybe a tablespoon or such of toasted sesame oil (or whatever your favorite is, but I wanted that sesame flavor)
I rinsed, then cut the piece of meat into about six sections, ran it through the rub, and let sit with the rub for about an hour. Going longer is likely even better. (It was after work, and I was hungry…)
Put the oil in the skillet, heat the skillet to a medium-medium high, and add the mushrooms, then the tomatoes. Using a spatula, run them around together for a while, and when the mushrooms are getting a little moist-looking on both sides, add the meat and garlic. Keep up the spatula action as needed. If needed, reduce heat a little.
Skirt steak gets tough when overcooked. I stop at medium rare. This is likely going to be around five minutes, maybe even less. Peoples’ ranges differ, and there is not really any good temperature terminology for range-top cookery. If in doubt, remove a piece while cooking and slice it.
This would be a meal for two. After taking the finished photo, I cut the large chunks of meat against the grain into thin slivers (for increased tenderness) , and this was indeed a taste treat. This cut of meat is embodied with a lot of happy flavor.
Serve with a tossed salad comprising a variety of colors.