Alex Guarnaschelli's simple steak recipe will have your friends and family thinking you are a professional chef. After cooking your steak in a cast iron skillet, your meat will taste like it's been simmering for hours. Sit back and watch your guests dive into the juicy meat topped off with zesty spices and prepare for the applause.
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- 2 tbsp canola oil
- 1 1/2 lb piece of skirt steak
- kosher salt to taste
- 1 tbsp coarsely cracked black pepper
- 5-6 medium carrots, peeled and sliced into 1-inch rounds
- 4 large garlic cloves, peeled and grated
- 4 tbsp honey
- 1 tbsp Dijon mustard
- 2 tbsp fresh lime juice
- 1 tbsp lime zest
- 2 tbsp fresh ginger, peeled and finely grated
1. Heat a large cast iron or heavy-bottomed skillet over medium-high heat and add the canola oil. When the oil begins to smoke lightly, season the steak on both sides with salt and roll generously in the pepper. Press the meat so the pepper “sticks” to the meat. Use a pair of tongs to carefully place it into the skillet.
2. Cook on the first side 3-5 minutes and turn on the second side for 3-5 more minutes. (Note: For steak well done, leave in the pan 3-5 minutes longer on each side.) Remove the steak to a plate to rest.
3. Add the carrots to the pan where the steak cooked and turn the heat down to medium. Add 1/2 cup water and simmer gently over medium heat until almost tender and all water is cooked out, about 10 minutes.
4. In a small bowl, combine the garlic, honey, mustard, and lime juice. Lower the heat and add the garlic mixture to the pan. Reduce over medium heat until it becomes glossy and thick, 3-5 minutes. Add the ginger and lime zest to the pan and stir to combine. Add the steak and any juice to the glaze and gently reheat the meat by basting it with the liquid.
5. Transfer the steak to a cutting board. Slice against the natural “grain” of the meat (to tenderize) and arrange on a serving platter. Top with the carrots and sauce. Serve immediately.
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This recipe was recently featured in Oz Investigates: Grab-and-Go Soup.
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