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 recently came upon a recipe for salmon cooked in cast iron. DEElicious!
I’ve actually been in a bit of a cooking rut so I’ve been returning to basics like pasta with veggies and tomato sauce or just tacos- when in doubt put food in a tortilla.
I use a CSA service. Lots of lovely veg in my cast iron skillet wth garlic and olive oil…. Wonderful
I have been making dinner salads, with a protein, veggies, some raw, some cooked, some marinated and a slice of great bread to make the salad more hearty. My own concoctions and I have to say, they taste good, are quick to prepare and take care of feeding me.
Really love your recipes and site. Would be great to add nutrient info, as am I cooking for a newly diagnosed vegetarian diabetic. We love pasta, seafood, and all veggies!
It’s summer time so that means lots of tacos and sangria.
That steak/sandwich is the best looking thing I’ve seen in a while. The skillet is pretty grand, too. I don’t even have a cast iron skillet. Great post, except now I’m hungry for, guess what?
That looks and sounds delicious. Lately, I have been trying to create recipes that my Nana would of loved. She passed last May and my whole world has been upside down. I would make some lightly blackened salmon risotto in this awesome pan!
I’ve been really into crostini! Not even summer yet, no tomatoes yet, but veg + chesse plus garlic + addictive.
Love the colors with the tomatoes! I’ve been cooking farro, roasted veggies and chicken to mix and match different types of quick meals. This steak fits the ticket!
whatever looks best at the farmers’ market!
This looks delicious and easy! I have actually never used capers in my cooking – that should change. We have been into smash burgers lately. I’ve been craving asparagus, but it has been hit or miss around here these days. (By the way…I’m close to you – Rotterdam! I followed you way before I knew that!) Oh, and I covet enameled pans! Thank you!
That skirt steak looks delicious. I’m all for quick summer recipes.
Making anything and everything with summer fruit.
I’ve been making a lot of corn-tomato sautées lately. Can’t wait until the incredibly sweet summer corn starts making it’s way to the northeast!
I’ve recently been diagnosed with LRD (silent reflux disease) so I’ve been forced to limit my intake of acidic foods, spicy foods, fatty or fried foods, as well as garlic, onions, caffeine, and booze. (Oh sad day!) What I am cooking now is Oatmeal – lots of oatmeal. And pasta with steamed veggies, lean meat, and a little pesto. I received your book as a mother’s day gift, and I’m thanking the gods for your peasant bread recipe, because I can at least still eat that!
I have read about making pizza in a cast iron skillet. That really intrigues me.
Lately I’m making big salads 3 or 4 nights per week, using every last bit of whatever vegetable or fruit scraps I have leftover in the fridge from the week-roasted corn, peppers, avocado, raw carrot. I always add fresh croutons made from peasant bread (I always make an extra loaf for ‘crouton-ing’ purposes) and a fresh herby dressing.
These days I am craving shrimp and more shrimp…however that steak you show sure made my mouth water. Would love the pan.
Since summer is here full force and the days are heating up and pool visits are on the upswing
we have started using the grill a lot more. I found a marinade for chicken and beef that you
put in a plastic bag and then in goes the meat for a short time and then onto the grill and the
leftover chicken is delish in a salad the next day. I grew up with parents who cooked in cast
iron pans so as children we knew never never put them into the soapy water!!!! so they were
ready to go~makes the best burger! nice and crispy on the edges~thanks for your recipes
Purchased my 1st 15″ used cast iron pan in a San Francisco Goodwill store 35 years ago. I still have it, and love it! A new one would be nice, tho.
One pan wonders work so well. Fast, easy & delish!
I have been cooking rhubarb recipes lately – yum! Now it will be fun to cook the summer produce. Thanks!
I love skirt steak! I WISH I was cooking it these days…
Made ice cream sandwiches last night and pizza tonight. 🙂
I have my Mother’s Griswald #5 and use it almost daily! Makes a great little cornbread for two!
I’m cooking lots of fresh vegetables and fish. Your steak and vegetables look delicious.
We had a cast iron that we never used because things always stuck, then we finally learned to season it, and now we use it all the time.
Love your recipes! One of the best on the internet.
I have been using fresh arugula and lettuce -different varieties- from my garden. Lots of asparagus from the farmer’s market. Hope they have strawberries on Saturday.