How much salt you’ll need will really depend on the size of your steak, but a teaspoon to a teaspoon and a half of kosher salt is plenty. Make sure to get all of the surfaces well. Sprinkle both sides with salt and pepper. Maybe a tablespoon total for the whole thing.ĥ. Drizzle both sides with regular olive oil, vegetable oil or avocado oil–something that won’t smoke like crazy in the oven. If your steak is very long, you may need to cut it in half. Line a baking tray with aluminum foil and lay your steak on. Use your knife to loosen any stubborn spots and cut away any big bits of fat. You may need to repeat this process a time or two before you get the majority of the tissue off. Grab the loosened connective tissue and pull back toward yourself while holding the steak down with the other hand. Use a paper towel to peel away most of the tissue. You only need to loosen a bit of it so you can grab on to it and pull it away.ģ. Starting at one end, loosen the thin, almost blueish white connective tissue that covers the steak. Position this side up so we can get ready to remove some of that.Ģ. You’ll also notice that it has one side that has more fat on it than the other. Take it out of the package and unfold it so it’s one layer. Remember skirt steak is thinner than flank steak and will take significantly less time to cook. That’s why broiling or grilling are such great techniques to use for these cuts.

Leaving the inside a bit rare will help ensure tenderness and flavor. Unsubscribe anytime How to cook skirt steak or flank steakīoth skirt steak and flank steak beg for high heat and searing for a short amount of time.

Broiled flat iron steak