John Pannell
recteq chefCuban Style Skirt Steak
This Greek–marinated skirt steak is seared hot in cast iron for bold, zesty flavor with tender slices, caramelized onions, and briny olives.
30 min
Prep Time15 min
Cook TimeBeginner
Difficulty0
LikesInstructions
- Step 1: In a mixing bowl add oil, garlic, Colden's Freakin Greek Rub, lime juice, salt, and pepper. Whisk together until well combined.
- Step 2: Thinly slice the skirt steak against the grain. Once whole steak is sliced, add to zip-top bag and pour marinade over steak.
- Step 3: Seal and place zip-top bag in refrigerator for a minimum of 30 minutes, or up to a few hours.
- Step 4: Burning the recteq Ultimate Blend Pellets, preheat your recteq to 500°F. Place a cast iron skillet inside recteq and allow both to come up to temp.
- Step 5: Add 2 tablespoons oil to cast iron skillet, then add sliced onion. Cook onions until translucent.
- Step 6: Remove steak from zip-top bag and shake any residual liquid from steak. Place steak and olives in cast iron skillet and cook steak to desired doneness.
- Step 7: Remove cast iron skillet and serve.
Serving Size
Ingredients
- 2 pound(s) Skirt Steak, sliced
- 1/4 cup(s) Olive Oil
- 3 tablespoon(s) Garlic Paste
- 2 tablespoon(s) Colden's Freakin' Greek Rub
- 2 Limes, juiced
- 1/4 teaspoon(s) Salt
- 1/4 teaspoon(s) Pepper
- 2 Sweet Onions, sliced
- 1/2 cup(s) Green Olives
Tools Needed
- recteq Cutting Board
- recteq Chef's Knife
- Mixing Bowl
- Zip-Top Plastic Bag
- Cast Iron Skillet
- Whisk
Chef Pairings
Serve the steak over fluffy white rice with fresh avocado slices, and finish with an extra squeeze of lime or a sprinkle of fresh herbs