Skirt steak is one of my 15-minutes-or-less dinners.  And let’s be honest, this is more of a “meal idea” than a recipe.  The thin steak cooks up quickly, and the other raw ingredients are added to the plate. Dinner. Done.

Weird quirk about me: I have a hard time chewing steak. Flank steak is delicious and fast, but it’s always too tough.  I’ve had good luck with skirt steak.  So if there are any other flat-toothed eaters out there, skirt steak might be your new food friend.

Instructions:

1. Heat oil (coconut/vegetable/etc) in a VERY hot cast iron pan.  

2. Pat steak dry with a paper towel and give a very generous sprinkle of salt and pepper on both sides.

3. Cook steak for about 4 minutes each side.  (Adjust to personal taste, but this works for me.)

4. Plate and top with crumbled blue cheese.  Serve tomatoes and avocado on the side with a drizzle of good olive oil and flaky Maldon salt

Kid tip: if your child has zero molars they will have a hard time with steak :) I serve Baby Jack leftover salmon when we eat steak.