Skillet-Seared Skirt Steak Niçoise
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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”
Being a Southern cook, cast iron pans/dutch oven cookware is THE way to go. Your recipe takes the “scare” out of cooking a skirt steak!! Thank you! Thanks too for lovin’ us enough to share some wonderful recipes!!!
I can picture that Anolon pan on my Wolf range and it works beautifully!!!
Looks delicious. I’ve been making a lot of tacos lately — all different kinds…chicken, veggie, black bean, steak…can’t seem to get enough 🙂
Cooking with lots of rhubarb now, a delicious cocktail syrup and rhubarb cardamon compote most recently.
The cast iron pan is essential for this recipe to walk and talk with a swagger all it’s own. My mother left me hers from well over seventy years of love and magic she conjured each day from sun up to set. I think in an archeological sense knowing each dish is adding to the layers of seasoning left by her care on to mine on to my daughters after. The Analon pans add to such a legacy that only cooking memories can create touching all of ones senses with each meal on to the next frozen in time.
I am interested in learning to cook desserts on the grill with cast iron. I just recently learned to make cornbread on the grill with cast iron!
I love anything Foodie Alex does, so would love to use the Analon pan. Am growing tired of nuts, grains and beans. Bring on the beef!
suzinpdx@gmail
I always look forward to receiving your news letters and new recipes!!! I have never had skirt steak but definitely giving giving it A try!!! Thank you!!!! 🙂
Cast iron is the way to go.
Woohoo! A way to enjoy skirt steak year round. My husband usually marinades it and grills it with a chimichurra sauce, which is great. But Illinois winters make it hard to grill!! Can’t wait to try this. And I won’t wait till winter!!! We have never found a recipe of yours we did’t love, so I know this will be great!
Thanks
Theresa
This recipe seems amazingly delicious and my daughter has an Anolon cast iron skillet. I’m going to share this recipe with her so they can make it for all of us to enjoy. I would love to win one for me. Thanks!
I frequently heat my cast iron skillet for 20 minutes… until it’s white hot! I cook blackened steaks this way. I’ve been known to clear out an entire house – just with the smoke that happens once the meat hits the pan. I’ve also learned to put the smoke detector outside until after dinner! Thanks for a great blog with awesome recipes!
I’ve been doing this since first reading about it in the NYTimes, just as good as grilled, but, remember to put your exhaust fan on, the fire alarms do go off, I also use a splatter shield, cuts down on splatters.
Skirt steak is a favorite cut of meat and it is on regular rotation in my family. Searing it in a hot skillet sounds like a great way to develop deep flavor and a no-fuss way of putting dinner on the table fast. A great, year-round recipe!
Thank you Ali!
Yummo! This sounds and looks so delicious! Am going to make it this weekend. Love your posts and recipes. Am growing a bunch of lacinato kale and will make your kale, walnut pasta tomorrow (one of my faves). Love your no knead bread recipe too! Thanks for being here.
A good cast iron skillet has been on my wish list for a while! Especially since I Have been seeing so many great recipes that require their use. We grill flank steak on the grill in the summer and this sauce looks like it would be delicious on that as well ?
This looks delicious! I can’t wait to try this out. I also can’t wait to make your weeknight skirt steak sandwiches.
Having recently relocated to Seattle from Costa Rica, I find that I am making salmon often so we still get to enjoy our fresh seafood. This looks wonderful as does all of your recipes. Also, being a displaced southerner I certainly appreciate a good iron skillet!
I love to roast cherry tomatoes and plum tomatoes during the summer. I love cooking chicken on the stove in the winter.
This looks mouth watering! Love your recipe posts, such a joy to follow 🙂
Cast iron skillet cooking is the best! This recipe is on the menu for the weekend!
Cast iron is the best way to cook a steak, heat up a slice of pizza, and let’s not forget burgers! It’s the original cooktop to oven equipment. A 12″ size would be great to make a whole homemade pizza for 2.
This looks delicious! Perfect for a family get together were having this weekend.
Ohhhh, I just LOVE a good fatty piece of steak! We only have it once in a while, so I make it count. I would love to try this method with the Anolon skillet. Thanks for your recipes. I LOVE your mothers peasant bread.
I’ve been using the summer to work on and hopefully improve my cooking skills. I’ve been doing a lot of outdoor grilling using pork and chicken so far. I would love to have a cast iron skillet to expand on my skills and make this recipe.
I use the cast iron pan which my mom passed to me from her mom. The thing is amazing so it’d be interesting to see how current cast iron pans like thins will compare.
Thanks for being such a great source of inspiration & means for cooking.
Great giveaway, I would love to win the skillet to be able to sear meats at a high temperature.
I first became entranced with skirt steak many years ago (I think 1990 or 1991), back when Anthony Bourdain first began to make a name for himself, cooking at Brasserie Les Halles in NYC. I went to the restaurant only once (a celebratory outing), ordered the skirt steak, nearly died with pleasure, and thenceforth set out to replicate it. I have never purchased and cooked another cut of steak since. Seriously. Why bother? And if I do not have access to an outdoor grill — which of course I did not back in the old NYC Lower-East-Side apartment days — I used a cast iron frying pan. The best!
Hello Alexandra. Thank you for the opportunity to have this lovely pan. I had a cast iron pan years ago. My ex decided to “help” me clean it. He actually used a grinder on it to get all the “gunk” off. I can still hear the screaming. Oh yeah, that was me.
I absolutely LOVE skirt steak. I’m not a big olive fan, but I’m going to give this recipe a try. Thank you!
Cooking lots of locally grown vegetables as the CSA season has begun.