cookware
1 | Season the skirt steaks with salt and pepper. If possible, season the meat in advance - the day before or for a few hours before cooking time. If it isn't possible to season in advance, the steaks will be fine if seasoned right before cooking. |
2 | Warm the serving plates in the oven, see notes below. Preheat the oven to 250°F. Preheat the cast iron skillet. |
3 | Minutes prior to cooking, rub steaks with the lime juice. Increase the heat of the cast iron skillet to medium high. |
4 | Chop the garlic, then add the anchovy and crush and slice both together to combine. Mix in the minced scallions and reserve. |
5 | 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. |
6 | Add the garlic, anchovy, and scallion mixture to the empty skillet. Cook for 30 seconds. |
7 | 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. :)