Skirt steak
Skirt steak // Photo by Matt Lien
Ingredients
- 1 pound skirt steak
- 2 tablespoons white anchovy, chopped
- 2 tablespoons capers, chopped
- 1 small yellow onion, chopped
- 2 cloves garlic, sliced
- 1 tablespoon sherry vinegar
- 2 tablespoons olive oil
- 1 tablespoon flat leaf parsley, chopped
- Salt and grapeseed oil for frying
Method
In a pan, slowly sauté the onions and garlic in grapeseed oil with a pinch of salt. Once they become translucent, add the anchovy and capers and gently sauté for two more minutes.
Sautéing onions, garlic, anchovy, and capers // Photo by Matt Lien
Remove the contents of the pan and place into a mixing bowl. Add the olive oil and sherry vinegar to the bowl and taste for salt level.
Next, season the steak with salt and pan sear until it’s cooked medium.
Season the steak with salt // Photo by Matt Lien
Once cooked, let the steak rest for about 10 minutes and then slice it against the grain in thin slices.
Slice the steak against the grain // Photo by Matt Lien
Add the steak to the marinade and let it sit for about 15 minutes. Taste for seasoning and adjust as necessary.
Let the steak sit in the marinade for about 15 minutes // Photo by Matt Lien
Slice open the fry bread buns and fill with the marinated steak.
Pile skirt steak on fry bread slider buns // Photo by Matt Lien
Serve and enjoy!
Marinated skirt steak fry bread sliders // Photo by Matt Lien
For more cooking tips, follow @TheMinnesotaSpoon on Instagram or Facebook, or go toSlayToGourmet.com to see some previous recipes.
