Skirt Steak

Equipment: Heavy bottom large frying pan + wire rack to rest the steak

Method: Pat steaks dry with paper towels on both sides. Just before cooking, evenly and heavily sprinkle steak with salt on one side. Evenly coat with freshly ground black pepper. Place heavily bottomed skillet on the fire until extremely hot. Pour in oil and carefully lower steaks into oil with tongs. Do not move the steak at all until a crust forms. Sprinkle other side of steak facing you with a dusting of salt and pepper. After about three minutes at this point, carefully flip over the steak, and try to put it in a different spot in the pan. Once both sides are seared and cooked to your preference, remove steaks letting them rest on a rack.

Ingredients:

Two 8 oz. portions of skirt steak
3 Tbl. pure Olive Oil or other vegetable oil (not extra virgin)
Kosher salt or sea salt and freshly ground black pepper
4 Tbl. Kerry Gold Irish butter or other good quality unsalted butter
a few shakes of Lea & Perrings Worcestershire Sauce

Lady Green’s Garlic Sauce (for two steaks)

2 scallions, white and green parts…sliced into rounds
1 leek, white part only split and cut into rounds…washed thoroughly and drained
4 cloves of garlic, freshly peeled and pulverized with a little salt on cutting board with the back of a knife
2 leaves of basil
3 leaves of quickly blanched and cooled fresh leaf spinach
1/4 cup extra Virgin olive oil
sea salt and freshly ground black pepper

In a small sauté pan with 2 Tbl. Olive oil, sauté the cleaned leeks with the scallion rounds until soft. Add the basil leaves, the blanched spinach leaves, cook briefly and pour into a blender. Add the crushed garlic, salt and pepper to taste….and enought extra-virgin olive oil to make a smooth puree once turned on low speed. Turn off (don’t over blend, it may turn muddy brown). Once your steak is on the plate, spoon over some of this delicious green oil and enjoy.