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”
I always wanted to try cooking in one. Would love to try it out with this recipe!! :))
I love your bread baked in Pyrex bowls. I scoured estate sales looking for vintage Pyrex. Also love the pickled eggs recipe.
For years I’ve been using boneless skinless chicken breasts but recently got some old fashioned skin on ribs attached breasts on sale. There’s just no comparison if you want moist roasted chicken breasts. I’ll continue to use the healthier skinless version in many recipes, but for a one sheet pan dinner with potatoes and your favorite vegetables, I’ll go with the rib attached breasts.
Thanks for a chance at the giveaway!
Hi Alexandra, I’ve used your bread recipes many times with confidence. A few weeks ago I made 8 loaves of Stromboli. I used what I had on hand. These were for a group of volunteers helping at my daughter’s organic farm. Your pictures and all the details you put in those blogs on bread were extremely helpful.
Thank you,
Allie
I’ve been obsessed with tomatoes lately. Broiled heirlooms, roasted with fresh mozzarella, freshly sliced lemon pepper tomatoes in pesto pasta, they’re all so good.
I’ve been really into gluten free baking lately.
Hi Alexandra,
I love skirt steak and usually serve it with chimmichuri sauce, it’s awesome. But I’m excite to try your Niçoise. It sounds wonderful and the colors are beautiful!
P.s. I make my chimmichuri sauce with cilantro, parsley, garlic, red chili flakes and lemon in olive oil. Would love your take on that and if you have ideas on how to make a Peruvian style green aji sauce. I’ve tested various recipes out there but like the U2 song goes- still haven’t found what I’m looking for…
Thanks and love your work!
Naz
Last summer I practically lived on your salads! Absolutely the best.
I love cooking in my current cast iron pan and I would love an upgrade.
I make eggs for breakfast, grilled cheese for my daughter, and I’ve made some fantastic chicken thigh dishes, including some I’ve seen on this site.
Oh, and cinnamon buns.
Eric
I am working my way through your book! Baked the Peasant bread on Sunday; and, Crispy Tarragon Cutlets last night. I can think of many uses for one of these skillets. I’m thinking it would probably never see the inside of a cupboard! Thank you for the opportunity to possibly score one!
How did the peasant bread come out for you?
Tonight I’m roasting a smallish pork loin in a preheated cast iron skillet. Would LOVE to be making it in this new Analon. It’s a beauty!!
I’ve been using jicama in everything lately from – would love this pan for an Asian variation on the steak with jicama and greens.
We are in the process of shopping for new cookware so this would be perfect! Thanks so much for the chance to win.
A cast iron pan is the last tool I’m really wanting for my kitchen. There’s really no replacement for it when making pancakes (or steak, for that matter)!
I’ve found a new way to cook a cast-iron skillet of chicken thighs, and they turn out fantastic! A tbsp of oil, the pot hot, cook them skin side down for 20-25 minutes on medium heat (renders the fat on the skin side and leaves the skin crispy) …then turn them and cook the other side for 15-20 minutes. Wonderful! I season them liberally with Tony’s cajun seasoning and garlic powder for an excellent flavor.
Yummm!!
Yum!! Looks really good! I will try it out! This morning I made 5-6 maple glazed salmon fillets with broccoli and butternut squash for my friend that underwent through a tough surgery and is now on bed rest/recovey for 4 months. It smelled like rosemary but it tasted to die for!! Maple syrup caramelization is the best!!
cast iron skillet…only way to cook !!
I love cooking with cast iron – especially using it to roast balsamic chicken thighs, carrots, and onion in the oven!
This recipe looks delicious! I’ve been missing my cast iron pan for the last year or so and would love to have a new one!
I use my cast iron for everything. My first iron skillet was given to me by my Grandma Dessie Holt who received it when she got married in 1918. I now have 3 Dutch Ovens, 8 skillets in various sizes, pie pans, a very large pizza pan, muffin pan’s etc. these are my pride and joy and no one in the family are allowed to clean them 🙂
Skirt Steak +Anolon = awesome!
Thanks for the raffle opportunity.
What a great idea! I look forward to making this delightful summer evening meal over the weekend. Thank you!
I’ve been obsessed with slow roasted chicken thighs with baby artichokes, preserved lemons, olives and potatoes. I’m all about the one pot, stovetop to oven type of dishes, no matter the season. I’m also craving skillet cornbread to go along with BBQ pork spareribs!
Love skirt/flank steak in the summer. Perfect recipe to try for Fathers Day!
I picked up some tiny cast-iron pans at Goodwill, but have yet to invest in a larger one – partially because there are so many out there, I just shut down -who wants to read all those reviews?!
Anyway, I’ve been making a lot of black beans recently – healthy, pretty easy, and pretty cheap. I want to make focaccia now though.
I just love flank steak and there’s nothing better in the summer than atop a salad. I usually cook the meat on the grill, but would love the opportunity to cook it in a cast iron skillet!
That sauce sounds delicious. I’m always bad at waiting for steak to rest. Great idea to stop me from doing it in the future.
This looks like something I need to make now….love your blog and that pan looks like a real asset to the kitchen. I need one!
Lately, I’m adding asparagus to all of my savory dishes. Because why not, right? ”Tis the season. Oh and strawberries in everything breakfast and sweet 🙂
Trying to eat more salads, and just fresh produce in general. it’s getting too warm to cook! Also anything with burrata. I’m very impatient for good tomatoes!