Tom Colicchio's Skirt Steak for DH... HELP!
So, my DH was lucky enough to be in Vegas for one night (without me) and ate at Tom Colicchio's restaurant. The guy he was with ordered a skirt steak and DH is now in love. The waiter said that it was very simply done involving balsamic and garlic.
DH now wants this for dinner tonight!?! I have no idea even where to start. I normally do sirloins with a reverse sear approach in an oven on low heat and then the hot grill. The only skirt steak I have done were in the slow cooker for burrito filling.
Any tips or insights? I tried a google search, but got overwhelmed and confused. Sigh.
Thanks so much!
This recipe would likely be perfect - just remember to cut the cooking time slightly for skirt steak. Skirt steaks are very thin, so if you have a screaming hot pan, you probably want to cook for 2-3 mins per side. I'd do that and then throw some garlic in the pan after you've taken the steaks out to rest, saute a minute then deglaze with a little beef stock and balsamic and pour it over the steak to serve.
The other important thing to remember about skirt steak is that it needs to be sliced against the grain. If you slice with the grain, it's like eating rubber bands.