Note: This makes the base marinade, which tenderizes the meat with enough for up to 1kg of steak. This can be enhanced with a whole variety of flavours from crushed spices, fresh and dried herbs, garlic and onion powder or even a splash of Bourbon.
- Simply mix the ingredients together then pour into a zip lock bag, add the steak and marinade in a fridge, for minimum 2 hours or up to 12 hours.
- Once marinated drain away excess juices and pat dry, bringing to room temperature precooking.
to cook
- Preheat a griddle or heavy based frying pan large enough to hold the meat until it sizzles when you add a drop of oil.
- Massage the steak with a little goose or duck fat.
- Sear the steak on both sides over high heat creating a rich, dark crust then reduce to medium heat.
- Cook 3 to 4 minutes each side basting the steak with foaming butter for the final couple of minutes of cooking.
- For perfect skirt steak, press the steak with your thumb at the thickest point, it should have a slight spring to touch and a core temperature of 50°C before resting.
- Leave to rest in a warm place for half the cooking time before carving into thin slices against the grain.
