Gremolata Topped Skirt Steak
Ingredients
- 1 lb skirt steak
- Salt & pepper as needed
- Butter as needed
- Vegetable oil as needed
- 2 cloves garlic crushed
- 1 sprig rosemary
Gremolata
- 3 smoked sardines pasted
- 1 clove garlic pasted
- ¾ cup 2 ounces chopped parsley
- ½ teaspoon lemon zest
- ¼ teaspoon lemon juice
- Salt & pepper as needed
Instructions
- Combine all the sprats, garlic, parsley, lemon juice and zest. Taste, then season with salt and pepper as needed.
- Preheat a sauté pan or cast-iron skillet over medium high heat. Melt the butter in the pan, then add the rosemary and garlic. Add vegetable oil as needed to prevent smoking.
- Gently place the steak into the pan. Baste the steak with the butter, browning the underside before flipping and browning the other side. Cook to the desired internal doneness. For medium, an internal temperature of 140-145 degrees. Remove from heat and let it rest for 5-10 minutes before cutting. Top with gremolata and serve.
