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”
Love your site – your recipes always look beautiful. I usually cook fresh fish and greens and roasted root vegetables. I have Diabetes and do not eat any starchy foods. Every once in a while I cheat and grab a piece of bread (my favorite thing in the world – good bread with fresh sweet butter). The giveaway pan looks like a really nice pan to cook in. I hope I win it. Thank you for the opportunity to have a chance.
Namaste,
Lois
Yum! I cant wait to try this recipe on my family. I love your site and all the recipes. I love that they are simple, nutritious, and healthy Keep sending them over 🙂
I enjoy getting these tasty recipes. Simple and easy to prepare, with vegan options, when available. Thank You and keep the recipes coming!!
I do all my skillet meals in cast iron… When not grilling all my steaks also . You can never have to much cast iron . Thanks for opportunity to win one.
Gosh, you can make nearly everything in a good cast iron pan. I would spatchcock a chicken and make brick chicken.
Fruit Smoothies for hot summer days!
Haven’t used a cast iron pan in a while- this looks like a great place to start again!
Hi Alexandra…
Thanks for the chance at the giveaway! Right now I’m loving anything with preserved lemon! I’m playing w/different tagines, pastas and rice using preserved lemon… I love your chicken w/ preserved lemon and olives!
Hi Alexandra, love the idea of resting the meat and making the sauce! Here in Texas, we use a cast iron grill and bottom skirt steak, sometimes known as sirloin skirt steak – better cut!
I’ve been traveling and moving and am really looking forward to getting back into a regular menu-planning, meal-cooking groove. It’s been a while! Thanks for the giveaway!
This looks amazing! I love to cook with cast iron!
almost anything is better cooked in cast iron….cornbread: mmm – preheat skillet in oven, with a tad of bacon grease, pour fav cornbread recipe in, cook and enjoy with chicken salad for summer meal. thanks!
Love the clear instructions and the spread on the focaccia! Never been able to cook any steak decently in a fry pan, thanks so much and do enter me in the giveaway please!
I love using my cast iron skillet for all of my cooking.
Love this recipe!
I’ve used a cast iron grill pan for steak with great results – however it’s really difficult to let the meat rest because as it’s resting it’s also cooling down. Any suggestions you might have will be appreciated
This looks delicious! I can’t wait for summer steak and tomato season!
Cooking these days, your lentil soup, your watermelon gazpacho, of course THE peasant bread now that I have the recipe memorized, and wild salmon with blueberry balsamic reduction. Your archives & new recipes have long been my go-to recipes for everything. Perfection always! Thank you xox
I just made your peasant bread for the first time today! I tagged you in Instagram in case you want to see. My loaf got completely stuck in the Pyrex bowl, even though I buttered it generously. Do you use something other than butter to grease those bowls?
Anyhow, I lobbied hard to get your book chosen for one of the upcoming Food52 Cookbook Club months, and I will try again in October when we next vote! One of the other Facebook cookbook clubs is doing it in a couple months so I’ll check that out. Thanks!
First time on this site IWill look again on this web site. ?
Hi Alexandra,
I have been making sourdough bread and buns at least weekly and this skirt steak recipe would make a wonderful steak sandwich. I have made Holly’s challah from your website many times too. Love your recipes – they always work – thanks.
I use cast iron for a lot of recipes. I have my grandmothers fry pan. Memories every time I use it
Lots of salads and frittata’s.
I had stopped using my cast iron pans after I got my new stove as it was recommended not to use cast iron on it. My pans look terrible now and cast iron recipes are everywhere. I have been told if careful I can use the cast iron again. Do you know how to refresh my old pans?
Having just moved to the South from a lifetime in the Northeast, I’m embarking on learning some good old Southern recipes and trying Southern ingredients. I’m excited to be using White Lily flour for the first time! This great Analon cast iron skillet would be good for Southern cornbread, and maybe even fried chicken.
BTW, I’ve got Bread Toast Crumbs at the top of my wish list, and I have a birthday coming up, so I’m very hopeful that a copy will soon be mine. It looks like a great book! 🙂
Thanks for the giveaway! I love cooking in cast iron even on the grill. Lately I have been making a lot of picnic type recipes like pasta and potato salads, wraps, sandwiches, etc. also lots of different types of salads. Love this time of year when so many fresh fruits and vegetables are available. Love your blog and recipes. Will be trying this one soon!
I have been looking for a good recipe for skirt steak!! This is going to be on the menu for my husband on Father’s Day!! Thank you!!
Cast iron cooking is the best.I use my mother old ones.I love your blog and recipes,Everything is simple, healthy and delicious.My next project is your bread. Thanks for everything!
Cast iron is wonderful- I do a lot of my cooking in it and your recipe for Niçoise is intriguing. Looking forward to trying this recipe!
I have got to start using a cast iron pan! I usually grill steak but now will try it stove top.