Marinated Skirt Steak with Quick-Pickled Feta
- The Steak:
- 4 tablespoons canola oil, divided
- 1 1/2 to 2 pound piece skirt steak
- Kosher salt and freshly ground black pepper
- 6 cloves garlic, peeled and grated on a vegetable grater or zester, or pressed in garlic press
- 2 tablespoons Worcestershire sauce
- 2 sprigs fresh rosemary, stemmed and leaves coarsely chopped (about 2 teaspoons)
- 2 teaspoons fennel seeds, lightly toasted and crushed
- The Vinaigrette:
- 4 ounces feta, crumbled
- 2 tablespoons red wine vinegar
- 2 tablespoons dried oregano
- 2 tablespoons extra-virgin olive oil
This is really a recipe where you can grill the meat or cook it over the stove. Whatever you prefer. I like getting a good sear in a heavy-bottomed skillet but have tried both methods and been really happy with the result.
For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil. When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet. Cook it on the first side for 1 minute and then turn it on the second side for another minute. In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds. Remove the steak from the skillet; it will still be barely cooked. Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes. Refrigerate for a few hours and allow it to marinate or simply sear it again and serve.
To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet. Heat the skillet again and add the remaining 2 tablespoons oil. Sear the steak again and cook to desired temperature. For medium rare, cook for 3 to 4 minutes on each side. Remove the steak from the skillet and place it on a flat surface. Cut against the natural grain of the meat to tenderize. Top with the feta dressing. Serve immediately.
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