This dish is so easy to make and comes together in under 30 minutes! Making it a perfect weeknight meal or to call on for impromptu entertaining. Sometimes I serve with tortillas, thinly sliced avocado, and shredded cabbage to add some crunch to the boys for dinner when we are off running to a variety of sport practices during the school year.

Tips and Techniques I use when I am cooking steak:

1. Make sure to take the steak out 15 to 30 minutes prior to cooking. Doing so enables you to get the chill off the steak and allows for a much more even cook.
2. Take the time to remove all of the moisture from the steak - I use paper towels. This allows you to get a better sear on your steak.
3. Use a cast iron skillet - it is a superior heat conductor compared to other options. You will get a more consistent crust on your steak with a cast iron skillet.
4. I typically oil the steak vs adding oil to the pan. Less smoke, and if you live in an apartment with super sensitive fire alarms, this is my work around to not set them off as often.
5. Especially with skirt steak - you need to cut against the grain. Otherwise, you’ll be chewing all day! First, slice the steak into the manageable pieces you’re serving. Turn the steak 90 degrees and begin to slice the steak at a 45 degree angle. Slicing this way will give meltingly tender skirt steak every time.