Skirt Steak


By Chef Anthony Fusco


  • 2 6oz piece outside skirt steak
  • 2oz canola or grape seed oil
  • Kosher salt
  • Fresh black pepper


  1. Pat dry all sides of skirt steaks with a paper towel, and liberally season each side with kosher salt
  2. In a medium sized cast iron skillet add 1oz of oil and begin to preheat on medium high heat.
  3. Once oil begins to ripple, just before smoking, add steaks and sear them on each side, turning only once, for a total of 4-6 minutes (2/3 min per side)
  4. Remove steaks from pan, and lower heat to the lowest setting, let steaks rest for 10 minutes.
  5. Turn the heat back up under the skillet to medium high, add remaining oil, and return steaks to the pan for a second sear
  6. For a medium rare steak, sear each side for 2 minutes, for a medium steak sear for 3 minutes a side
  7. Finish the steaks with a few grinds of fresh pepper to taste

STK Chimichurri Sauce


  • 1 bunch parsley (flat leaf)
  • 1 bunch oregano
  • 1 medium shallot
  • 2-3 medium garlic cloves
  • 4oz extra virgin olive oil
  • 1oz lime juice
  • 2oz white wine or champagne vinegar
  • ½ teaspoon red chili flakes
  • Kosher salt to taste
  • Fresh ground black pepper to taste


  1. Pick leaves off of the parsley and oregano and chop separately
  2. Finely mince shallot, and garlic cloves
  3. Combine chopped herbs with minced shallot and garlic in a medium sized bowl and add extra virgin olive oil. Season this mixture with salt, black and red pepper to taste.
  4. Add remaining ingredients (lime juice and vinegar) shortly before using the herb mixture as the acid from the citrus and vinegar will begin to turn the herbs brown.
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