Ad Hoc Recipe # 9: Herb Marinated Skirt Steak

This isn’t an exact version of the recipe, but close to it! 

Serves 2

• olive oil
• sprigs of thyme
• rosemary
• crushed garlic with skins on
• peppercorns
• bay leaf
• s & p
• butter
• skirt steaks for two

I substituted the skirt steak for something similar in texture (tougher cut) because that’s what was available.  Be sure to prepare ahead of time, several hours before you want to actually eat or overnight.

Add a goodly amount of olive oil (use your judgement) to a pan and heat up.  Add thyme, rosemary, smashed garlic, peppercorns and bay leaf to the oil and simmer on low for several minutes.  Don’t burn anything.  Remove and cool.  Pour over steaks and seal in airtight container or ziplock bag.  

After marination heat up some butter in a pan.  Rid the steaks of all the gunk and s & p the hell out of them.  Add to the pan with fire on high.  after about a minute or less on each side lower the heat to med and cook until desired consistency.  Not much longer if you like it medium rare! Don’t forget to let it rest for a little bit before serving.