jacques pepin's skirt steak grandma

added by
10 min  
prep: 5 min
cook: 5 min
4 servings
ingredients
all
4 pieces skirt steaks
6 ounces each, about 3/4-inch thick
1 tbsp lime juice
freshly squeezed, plus extra for finishing
1/2 tsp salt
1/2 tsp black pepper
fresh ground
2 tsp garlic
chopped
1 can anchovies
in oil
2 tbsp scallions
minced
1 tsp olive oil
2 tsp anchovy oil
1/4 cup water
lime juice
This recipe was inspired by Jacques Pepin's (JP = Jacques Pepin) Puerto Rican mother-in-law who often incorporates lime into her preparation of steak. This super tasty dish is quick and easy to make. Adapted from JP’s More Fast Food My Way.
1
Warm the serving plates in the oven, see notes below. Preheat the oven to 250°F.
2
minutes prior to cooking, rub steaks with the lime juice and season with salt and pepper. Preheat the cast iron skillet.
3
Chop the garlic, then add the anchovy and crush and slice both together to combine. Mix in the minced scallions and reserve.
4
Heat the olive oil and anchovy oil in the skillet on high. Add steaks when hot and sear for 1.5 minutes per side, less time if you want them rare. Rest the steaks on the hot plates when done.
5
Add the garlic, anchovy, and scallion mixture to the empty skillet. Cook for 30 seconds.
6
Add water, then cook for another 30 seconds. Pour the sauce over the steaks and top with extra lime juice just before serving.
source: Jacques Pepin's More Fast Food My Way
notes
Plates can be comfortably kept in the oven at 200°F, and these plates should be safe at 250°F because we’ll likely pull them out before it reaches temp. This step is important as it saddens us to serve hot food on a cold plate. :)