Marinated Skirt Steak With Quick-Pickled Feta
Serves: 5
Dallas Effertz
1 January 1970
Based on User reviews:
53
Spice
53
Sweetness
58
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
4 tbsps
Canola Oil (divided)910 g
Skirt Steak (piece)2 tbsps
Worcestershire Sauce110 g
Feta (crumbled)2 tbsps
Red Wine Vinegar2 tbsps
Oregano (dried)2 tbsps
Extra-Virgin Olive OilDirections:
1
For the steak: Heat a cast iron or heavy-bottomed skillet and add half of the oil
2
When the oil begins to smoke lightly, season the steak on both sides with salt and use a pair of tongs to carefully drop it into the hot oil in the skillet
3
Cook it on the first side for 1 minute and then turn it on the second side for another minute
4
In a small bowl, stir together the garlic, Worcestershire sauce, rosemary, and fennel seeds
5
Remove the steak from the skillet; it will still be barely cooked
6
Use the back of a spoon to spread the garlic mixture on both sides of the steak and allow it to rest for 10 minutes
7
Refrigerate for a few hours and allow it to marinate or simply sear it again and serve
8
For the vinaigrette: In a small bowl, combine the feta cheese with the red wine vinegar, oregano, and olive oil
9
Stir to blend
10
Set aside To assemble: When ready to serve the steak, wipe out the grease and anything sticking to the bottom of the skillet
11
Heat the skillet again and add the remaining 2 tablespoons oil
12
Sear the steak again and cook to desired temperature
13
For medium rare, cook for 3 to 4 minutes on each side
14
Remove the steak from the skillet and place it on a flat surface
15
Cut against the natural grain of the meat to tenderize
16
Top with the feta dressing
17
Serve immediately