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’ve been trying to grill a lot lately now that it’s summer! I made an awesome London Broil last week!
I have always wanted to taste this type of stake!
Seasoning raw cast iron is too much trouble – I like mine covered with ceramics.
All your recipes are great so I imagine this one will be when I make it!!!
When I bought my gas stove, I immediately went out to buy a cast iron pan, I will never look back!!
Keep the recipes coming, they always have an interesting, original flair to them 🙂
Lately, I’ve been devouring anything with cilantro. I love your simple recipes as well as your practical attitude towards weeknight meals. Thanks for sharing your recipes with all of us!
Cast iron is something that you will hate if you don’t season it properly, but once you figure that out, you will use it for almost every meal/.
I have a 5 piece cast iron skillet set, 2 Dutch ovens, one with a lid, a fajitas pan, and a round griddle. Looooooove them! I also have a nice set of non-stick pans and skillets but my cast iron gets used more often. Best grilled cheese, pancakes, grilled toasted anything, and small steaks. Love ‘me, Anita Easton
I seem to be eating grilled chicken and sautéed squash every day. I definitely need to find some other things with the fresh vegetables at the local farmer’s market.
I have had my cast iron pan for 43 years, but have never cooked a skirt steak in it. Now I will try it. I love the idea of the sauce.
Kay
I love cooking with cast iron! That skirt steak looks delicious.
Everyone should try cooking with cast iron. We have some old pieces, but nothing new like the cobalt blue. It is stunning.
I just purchased a grill and have been experimenting with cooking meat outside so I can enjoy summer in the backyard! (With a glass of rosé in hand, of course!)
I’ve avoided cast iron because of the need to season it, but my husband love cooking with it.
Meals are so much more delicious in a cast iron skillets
We’ve been doing quite a bit of grilling, especially veggies!
I’ve been grilling pork chops and asparagus because the weather’s been good. I’d love to use this cast iron pan for desserts!
I love cooking in cast iron! It makes everything AMAZING! I love to make Skillet cookies in them! I have been making lots of fresh salsa lately! Great snack for the beach!
This recipe looks spectacular!
I LOVE cooking with cast iron!! Best steaks ever! Chicken great, too!
Stove top meals while I wait for my replacement oven element to arrive! 😉
In 1964, my mother gave me a cast iron pan for my wedding present. I love using it and remembering her, to this day.
Cooking with strawberries…in everything I can!
My grandmother made the best fried eggs in a cast iron skillet…runny yolks and crispy, bacon greased fried white edges.
I’ve been planning to try cooking steak in a cast iron pan, and yours looks yummy so I think I’d better try this soon 🙂
I have been grilling a lot. And a lot of fresh veggies!
This looks amazing!
I love skirt stake and love nicoise – what a great combination! My garden has lots of figs and tomatoes right now so I have made some fresh fig combinations and used the little plum tomatoes to make an Israeli dish called “Matbucha” – it’s a spicy thick spread with a lot of paprika, some roasted bell pepper and of course chili – either fresh or powdered. I love it on toast with a dab of fresh lemony aioli.
I LOVE CAST IRON! I use cast iron for the crispiest potato latkes ever! I mostly use mine for sauteing, browning meat and of course making cornbread. Baking in cast iron is an interesting concept to me so I once tried a pineapple upside down cake in my pan and it was fantastic. I find that even with all the remarkable new inventions and gadgets created for easier & better cooking, the old heavy iron still is among the best and I am seeing lots of new ways to utilize it!
i’ve really been really into cooking different kinds of breads–just got back from a trip to the Azores, where i was inspired to make bolo levedos at home!
I inherited a little tiny cast iron pan from my mom. It’s such a treasure for baking a single cookie or scrambling an egg. Cast iron is incredible.
That’s one colorful, sexy pan!
Thanks for sharing a meat recipe , Ali. You do them so well. =}