Skirt Steak with Blistered Shishitos
D'Artagnan chef bio | Yield: serves 4
Our outside skirt steak is super tender and full-flavored. Here we’ve simply seasoned and seared it, then blistered shishito peppers in the subsequent pan-drippings. The best accompaniment is your favorite cold beer.
- 1 Angus beef outside skirt steak or grass-fed skirt steak (about 2.25lbs), well-cleaned and trimmed into 4 equal-sized steaks
- 2 teaspoons kosher salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon smoked paprika
- ¼ teaspoon dried thyme
- Freshly ground black pepper
- Neutral oil, we used avocado oil
- 1 tablespoon unsalted butter
- 4 cups shishito peppers
- Pat steaks dry with paper towels and allow to come to room temperature. In a small bowl mix salt, garlic powder, onion powder, smoked paprika, thyme, and several grindings of pepper. Season steaks on both sides.
- Heat about a tablespoon of oil in a cast-iron or similar heavy skillet over medium-high heat.
- Sear steaks until a nice crust forms, about 3 minutes. Add butter to the pan. Turn steaks over and cook, basting with melted butter, until they reach desired temperature, about 2-3 more minutes for medium-rare. Remove steaks to a cutting board to rest.
- Meanwhile, lower heat to medium. Add shishito peppers to the pan and cook, tossing in the drippings, until peppers are softened and blistered about 7-8 minutes. Season lightly with salt.
- Slice steaks against the grain and serve with peppers on the side.
Recipe Tips: This recipe also works for flank steak. You will get the same results in a cast iron pan directly on a grill.