Ingredients

• 1 skirt steak
• 1 tbsp vegetable oil
• Kosher salt
• Ground black pepper

Directions

1. Remove the steak from the refrigerator and let rest for 15 minutes.

2. Lube the meat with a light misting of vegetable oil. A simple spray bottle works well for this.

3. Season the steak with 1/4 tspn of Kosher salt on each side. Grind pepper onto each side (about half as much pepper as salt)

4. Use your hand to rub the seasoning into the meat.

5. Let the steak rest for 5 minutes (allowing juices to come to the surface to facilitate browning).

6. Heat a cast iron skillet over high heat for about 3 minutes. (Good time to start the exhaust fan)

7. Hold the steak so that the bottom edge hangs down right at the edge of the skillet closest to you and lay the steak down into the pan. Do not move the steak to allow a crust to form.

8. Cook the meat for 3 minutes, flip it and cook for another 3 minutes. This will result in a medium-rare steak.

9. Remove the steak from the skillet and let it sit for 5 minutes on a resting rack covered loosely with aluminum foil. (Don’t skip this step)

10. Cut the meat into thin strips at an angle across the grain of the steak.

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