Marinated Skirt Steak

By Venzie

Ingredients

• 4 tablespoons canola oil, divided
• 1 1/2 to 2 pound piece skirt steak
• Kosher salt
• 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

Details

Adapted from yummly.com

Preparation

Step 1

Total Time: 3 hr 15 min
Prep 5 min
Inactive 3 hr 0 min

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.