Martha Stewart says these steaks are perfect for a hot skillet because they are well marbled. Her tip: “Cook them to medium-rare so they’ll be tender, not tough.”
2 garlic cloves
coarse s & p
1/2 tsp dried thyme
1 T olive oil
1 1/2 lbs red new potatoes, slice 1/4″ thick
1 1/2 lbs skirt steak, cut into 4 equal pieces
1. Heat oven to 475. Finely chop garlic, and sprinkle with salt. Using a chef’s knife, press flat side of blade back and forth across garlic to make a paste. Transfer to a small bowl; stir in thyme and 1 T oil. On a large rimmed baking sheet, toss potatoes with garlic mixture; bake until browned on underside, 20-25 minutes.
2. Meanwhile, heat a large skillet or grill pan over high. Season steaks with s & p, and cook (in two batches if necessary) until medium-rare, 3-6 minutes per side (depending on thickness of steak). Transfer to a plate to rest.
3. Serve steaks with potatoes & a salad.