Grilled Skirt Steak

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  Beef Skirt Steak(907g)
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  1 teaspoon kosher salt
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  ½ teaspoon freshly cracked black pepper
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  Olive oil(60g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Soy Sauce, Low Sodium(80g)
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  Garlic(10g)
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  Red pepper flakes(5g)

Instructions

1. 1Pat the beef skirt steak dry with paper towels, then season all over with salt and pepper. In a shallow dish, combine the olive oil, soy sauce, minced fresh garlic, and red pepper flakes. Add the steak, turn to coat thoroughly, and let marinate at room temperature for 30 minutes.
2. 2Heat a large cast-iron skillet or heavy-bottomed pan over medium-high heat for 2–3 minutes until very hot. Lightly oil the cooking surface.
3. 3Remove the steak from the marinade, allowing excess to drip off, and place it in the hot skillet. Cook for 3–4 minutes without moving it until a dark crust forms and the underside is charred. Flip and cook the second side for 3–4 minutes until the internal temperature reaches 130°F (medium-rare) when checked with an instant-read thermometer.
4. 4Transfer the steak to a cutting board and let it rest for 10 minutes to redistribute juices.
5. 5Thinly slice the rested steak against the grain.
6. 6Divide the sliced steak evenly into 8 airtight containers while still warm, allowing it to cool completely before sealing. Refrigerate for up to 4 days, or freeze for up to 3 months.