Wednesday, September 25, 2013

Fresh Skirt Steak

This past weekend we went to Revival Market. There is just something that is so awesome about knowing where your food is actually coming from and knowing that it hasn't been through multiple distribution centers before it makes its way to your kitchen! We perused all the fresh meats at Revival Market and decided on a skirt steak. We got a big piece and decided to cook it two ways. We marinated it in a ginger/soy/lime marinade for about 4 hours and then cut the skirt steak in half. We cooked the first piece in a cast iron skillet. It turned out well but because we were searing the steak at such a high temperature, the marinade burned a little bit. The second piece we decided to broil. 500 degrees, 5 minutes on each side (for medium rare) and then we let it rest for 5 minutes and it came out perfectly! Broiler was definitely the way to go on this one. We paired the steak with couscous (cooked as directed and then added cherry tomatoes, parsley, red wine vinegar, olive oil, salt & pepper) and a piece of fresh sourdough bread from Revival Market.

Post a Comment