Ingredients
- you've applied your rub or marinade, there are three different ways to cook these cuts in a city kitchen:
- to to Cook a Skirt or Hanger Steak
- to to to rub), you don't have to have the beef sitting in your refrigerator for hours, which is a common marinade technique. Ten minutes or so -- about the time it takes for the steak to come to room temperature -- is just fine.
- to you're cooking a skirt steak and the butcher has sold it to you in one long piece, just cut it into manageable sizes so that they will fit into your sauté or broiling pan and cook evenly.
Preparation
Step 1
Broiling -- Broil the steaks about 5" below the heat source/flame for 3 to 4 minutes a side.
Pan Sear Then Roast -- Use a large fry pan or sauté pan, preferably not non-stick so that you can put the pan into a very hot oven. A regular pan will also produce better browning, leaving behind flavors in the pan that can be the basis of a simple sauce. Heat the pan to very hot. Add a couple of teaspoons of canola or olive oil (or if you want to gild the lily, melt a tablespoon of butter). Sauté the steak for 1 to 2 minutes a side, enough to get a good brown surface. Then put into a 400F oven for 5 to 7 minutes.
All Pan Sear -- In a hot fry pan (again, preferably not non-stick), add a couple of teaspoons of canola or olive oil (or butter; see above). In this method, cook entirely on top of the stove; 3 minutes a side for rare and 4 minutes a side for medium rare. Baste with the hot oil/melted butter a couple of times on each side.
Regardless which cooking method you use, remember to let the steaks rest (don't tent it or it will over-cook) for about 10 minutes before slicing.