Skillet-Seared Skirt Steak Niçoise
This post may contain affiliate links. Please read my disclosure policy.
If you’ve read any article about how to cook a good steak, chances are you know the importance of letting meat rest once it has cooked: 10 minutes at a minimum; longer if you have the patience. I have learned the best defense against succumbing to carving meat before it has rested sufficiently is to stay busy, and making a simple sauce is the perfect distraction.
Here, while the skirt steak rests, you’ll make a simple sauce Niçoise. After halving cherry tomatoes, coarsely chopping olives, and tossing the two with capers, you’ll briefly sauté the mix with olive oil and garlic. After just a few minutes, the tomatoes will begin to break down, releasing juices and sweetening as they soften. A squeeze of fresh lemon juice at the end offers a welcomed hit of acidity.
Before you know it, 10 minutes will have quickly passed. Slice the skirt steak against the grain, and serve it with plenty of your fresh, summery, bright sauce spooned over top. A simple salad and some good, crusty bread complete the meal.
Here, I’ve cooked the skirt steak in an Anolon 12-inch cast iron skillet. To get the recipe, head over to Anolon. And to enter the giveaway, leave a comment below. Tell me anything! What are you cooking these days? I always love to know.
UPDATE: GIVEAWAY IS CLOSED. WINNER (by random number generator) IS: Mela. I’ve emailed you. Thank you everyone for sharing what you’ve been cooking. I feel inspired.
This post is sponsored by Anolon. Thank you for your support.
This post may contain affiliate links. Please read my disclosure policy.
231 Comments on “Skillet-Seared Skirt Steak Niçoise”
I love skirt steak but I’ve always been afraid to cook it.
It’s been ages since we’ve grilled a skirt steak, and this summery, Mediterranean-ish recipe seems fitting to welcome it back onto our table. Thanks, and cheers!
Blueberry desserts…the local blueberries FINALLY arrived!
I would love to win this pan. Today I am making a “cheezy taco orzo” for dinner. This pan would really work well to make it.
Like cast iron pans and love the looks and especially the description of the Anolon Cast Iron Skillet.
Looks lovely and delicious! It’s been hovering around 90 degrees here, so I’ve not been doing much cooking inside (or cooking at all — lots of “watermelon and cheese for dinner tonight!” menus), but I *have* started using a cast iron pan on the grill to do things like fish and vegetables, and it’s been great…
As always, it’s fun to read your posts!
Love the taste of anything cooked in cast iron! I would love to have THIS pan, I can still remember my grandmother roasting a beef or pork roast in her cast iron. The gravy was always better in the cast iron than any other pan!
Love your recipes – my favorite is chicken tangine with preserved lemons. And making the preserved lemons and purée is so easy! Thanks for all of your recipes and explaining techniques!
cooking with a lot of fresh summer produce
Love your blog! Tonight is lamb kabobs, quinoa tabouli and pickled beets and turnips. I’ve been cooking on my grandma’s cast iron for 25 years. She used it for more than 50. Its still in good shape, but I’m curious about Anolon. After 75 years of hard work, maybe its time to give it to my daughter.
I love cooking in cast iron and would love to win this pan. Your new book is the best. Thank you.
Totally enjoying the stone fruit season this year. Love grilling just about any type of meat.
I’ve been making chimichurri with an abundance of overgrown cilantro from my garden. This recipe would be excellent paired with that sauce!
I’m not adept at all with cast iron but would love to give it a try!
Making the most of the fresh mangos that are in season and using them in everything from salads to curries to puddings, cakes, sorbets, smoothies and ice cream
Would love to have this pan! Skirt steak looks delish, but there is something else on my cooking project list for today: orange-rhubarb chutney.
My daughter has her first job after graduating from Davidson. She loves to cook and could definitely use this skillet as she begins her next chapter.
Another great use for tomatoes! We planted so many varieties of tomatoes this year, that in addition to canning for the winter, and eating them with just salt, pepper and olive oil, this is a recipe I will definitely put to use!!
THANKS!!!
Cast iron is perfect for my induction stove. It gives the best sear on steaks, scallops and tuna.
Looks delicious!
Wishing I had not given Mom’s cast iron skillet away….and hoping to win this one1
I am at the moment, passing through New Mexico. While my husband drives, I check my mail, etc, and see my now favorite newsletter. What a visual delight (every single one) andouth-watering offerings!! I actually have been wanting a skillet like this – how timely! Thank you for an exceptional blog!
*mouth-watering!
Yesterday I cooked quinoa/sweet potato/mushroom burgers, and they turned out amazing! Lately I’ve been craving pasta with butternut-sage sauce. I made it a few months ago and dreamed about it for weeks (:
I need to make this for my husband since he is the one that eats steak in the family. I use my cast iron to make french toast or quesadillas!
I wonder how a cast iron skillet would work on the grill?
I have been wishing for a large skillet. This would be great for skirt steak and so many other things.
Can’t wait to try this! I’m waiting for my delivery from Crowd Cow which includes skirt steak and I’ve been researching ways to cook it. This sounds amazing.
Just looked at skirt steaks at Costco, now wished I would of grabbed a pkg…..that looks delish!
I’m baking your bread! Love, Love, Love!
I love skirt steak and have enjoyed it for many years. It used to be an economical cut, however, it seems harder to find and substantially more expensive these days. I look forward to using the technique in the recipe. Waiting ten minutes for the meat to rest will still be a struggle.