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lili@delightfulpalate.net

Pan seared skirt steak

Pan seared skirt steak

  • One 1/1/2 pound skirt steak
  • Freshly ground pepper and sea salt
  • 2 tablespoons olive oil
  • ¼ cup Delightful Palate’s Balsamic Honey Garlic

Season the skirt steak with salt and pepper and put in a zip lock bag or a 9x13 and pour the Delightful Palate Balsamic Honey Garlic over the skirt steak and let marinade for at least 30 minutes to an hour.  Cut the skirt steak in pieces that fit your cast iron skillet warm a large cast iron skillet over high heat until hot. Add the olive oil and place the beef in the pan in a single layer. Cook until the beef has a browned 2 to 3 minutes. Turn and cook for another 3 minutes for medium rare. Remove from pan and let rest before cutting so you don’t loose all your juices when slicing. Cut into thin strips going against the grain of the meat. It can be used for Crostini toppings, a main meal along roasted potatoes or in a salad.