skip to Main Content
Cast Iron Skirt Steak With Red Chimichurri And Peppers

Cast Iron Skirt Steak with Red Chimichurri and Peppers

AuthorJim Brown

Skirt steak or Flap Steak cooked in a screaming hot cast iron skillet and it only takes 6 minutes! Red wine vinegar, EVOO, sweet smoky paprika, cumin, red pepper flakes, garlic and thinly sliced shallot, with red bell peppers that have gotten the cast iron treatment make this one a winner!

Kitchen Essentials

Lodge 12" Cast Iron Skillet

Prep

On this one, we will do all the prep during class. 

Ingredients

 1 -2 Pounds Skirt Steak or Flap Steak - Cut into 5-6" Pieces
 EVOO - A Few Glugs
  cup Red Wine Vinegar
 1 tbsp Red Pepper Flakes
 1 tsp Ground Cumin
 1 Fat Clove of Garlic - Grated or Pressed
 1 Large Shallot - Sliced Thinly
 2 Bell Peppers - Sliced Thinly
 1 tsp Smoked Paprika - Preferably Sweet
 1 Large Handful of Parsley or Cilantro Chopped
 Salt & Pepper to Taste
1

Dry the skirt steak or the flap steak and cut it into 5-6" pieces and put them on a plate. We're going to dry it again before we put it in the skillet.

Remove the stem and the seeds from the bell peppers and cut them into thin strips and set aside.

Thinly slice the shallot and either grate the garlic or put it through a garlic press.

Combine the red wine vinegar, a good glug of EVOO, the cumin, the red pepper flakes, a generous pinch of salt and pepper, the paprika and the grated or garlic clove that you've put through a garlic press and the sliced shallots in a large bowl and mix well.

2

Heat a cast iron skillet on high flame and dry the meat again with a paper towel and then put a small amount of EVOO on the meat and rub it into the surface.

When the skillet is just beginning to smoke add some of the meat to the skillet. You don't want to crowd the skillet. Set a timer for 3 minutes and don't touch the meat.

At 3 minutes, turn the meat over and leave it alone for another 3 minutes. When the second timer is finished, put the meat in the chimichurri sauce in the bowl and coat the meat.

3

Reduce the heat to medium-high and add the bell peppers and cook them for 3-5 minutes. You'll move them a couple of times, but you want them to char a little.

When they're beginning to soften a little and have gotten some charred spots, move them to the sauce with the steak.

Serve with the sides of your choice. This would go great with pureed celery root, on tortillas, on cauliflower rice - be creative.

A big green salad would make a great addition as well.

Enjoy!

Ingredients

 1 -2 Pounds Skirt Steak or Flap Steak - Cut into 5-6" Pieces
 EVOO - A Few Glugs
  cup Red Wine Vinegar
 1 tbsp Red Pepper Flakes
 1 tsp Ground Cumin
 1 Fat Clove of Garlic - Grated or Pressed
 1 Large Shallot - Sliced Thinly
 2 Bell Peppers - Sliced Thinly
 1 tsp Smoked Paprika - Preferably Sweet
 1 Large Handful of Parsley or Cilantro Chopped
 Salt & Pepper to Taste

Directions

1

Dry the skirt steak or the flap steak and cut it into 5-6" pieces and put them on a plate. We're going to dry it again before we put it in the skillet.

Remove the stem and the seeds from the bell peppers and cut them into thin strips and set aside.

Thinly slice the shallot and either grate the garlic or put it through a garlic press.

Combine the red wine vinegar, a good glug of EVOO, the cumin, the red pepper flakes, a generous pinch of salt and pepper, the paprika and the grated or garlic clove that you've put through a garlic press and the sliced shallots in a large bowl and mix well.

2

Heat a cast iron skillet on high flame and dry the meat again with a paper towel and then put a small amount of EVOO on the meat and rub it into the surface.

When the skillet is just beginning to smoke add some of the meat to the skillet. You don't want to crowd the skillet. Set a timer for 3 minutes and don't touch the meat.

At 3 minutes, turn the meat over and leave it alone for another 3 minutes. When the second timer is finished, put the meat in the chimichurri sauce in the bowl and coat the meat.

3

Reduce the heat to medium-high and add the bell peppers and cook them for 3-5 minutes. You'll move them a couple of times, but you want them to char a little.

When they're beginning to soften a little and have gotten some charred spots, move them to the sauce with the steak.

Serve with the sides of your choice. This would go great with pureed celery root, on tortillas, on cauliflower rice - be creative.

A big green salad would make a great addition as well.

Enjoy!

Cast Iron Skirt Steak with Red Chimichurri and Peppers
This Post Has 0 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *