Shawarma-spiced Prime Skirt Steak Recipe
*berbere red wine jus, za'atar, feta
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Ingredients
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Steak & Marinade
Berbere Red Wine Jus
Za'atar Feta Garnish & Accompaniments
Method
Steak & Marinade
- 1
Prepare marinade
In a medium bowl whisk together 4 tbsp olive oil, 2 tbsp lemon juice, minced garlic, 2 tbsp shawarma spice blend, 1 tsp ground cumin, 1 tsp ground coriander, 1 tsp smoked paprika, 2 tsp kosher salt and 1 tsp freshly ground black pepper until emulsified.
- 2
Marinate steak
Trim excess fat from the skirt steaks and pat dry. Place steaks in a shallow dish or resealable bag and pour the marinade over them, massaging to coat thoroughly. Refrigerate and marinate for 1 to 4 hours (minimum 60 minutes for flavor; up to overnight for deeper penetration). Bring steaks to room temperature 30 minutes before cooking.
- 3
Preheat and sear
Heat a heavy-duty cast-iron skillet or grill over high heat until very hot (425–500°F surface). Brush a little oil on the steak surface or the grill grates. Sear the skirt steaks 2–3 minutes per side for medium-rare depending on thickness, rotating once so you get good crosshatch sear marks. Use an instant-read thermometer: target 125–130°F for medium-rare (final temp will rise a few degrees while resting).
- 4
Rest and slice
Transfer steaks to a cutting board and tent loosely with foil. Rest 8–10 minutes. Slice thinly across the grain into 1/4-inch slices to maximize tenderness.
Berbere Red Wine Jus
- 5
Sauté aromatics
While steaks rest, melt 1 tbsp butter in a small saucepan over medium heat. Add the minced shallot and smashed garlic clove and cook until translucent and fragrant, about 2–3 minutes. Discard the smashed garlic clove after it flavors the pan.
- 6
Deglaze and reduce
Pour in 1 cup dry red wine to deglaze the pan, scraping up any browned bits. Stir in 1 tsp berbere spice and 1 tsp brown sugar. Bring to a simmer and reduce by about half (5–7 minutes) until slightly syrupy.
- 7
Finish the jus
Add 1 cup beef demi-glace (or strong beef stock) and 1 tsp apple cider vinegar. Simmer gently until the sauce coats the back of a spoon, about 4–6 minutes. Whisk in remaining 1 tbsp cold butter off heat to emulsify and give sheen. Season with 1 tsp salt and 1/2 tsp black pepper, adjusting to taste. Keep warm until serving.
Za'atar Feta Garnish & Accompaniments
- 8
Make za'atar feta
In a small bowl combine 3/4 cup crumbled feta with 1 tbsp za'atar and 1 tbsp olive oil. Stir gently to coat; the olive oil will mellow the za'atar and make the feta spreadable.
- 9
Plate and finish
Arrange sliced skirt steak on a warmed serving platter. Spoon several tablespoons of the berbere red wine jus over the steak (reserve extra jus in a sauceboat). Sprinkle the za'atar-feta mixture evenly over the sliced meat. Scatter chopped parsley and optional microgreens or mint around the steak for brightness. Finish with a light drizzle of olive oil and serve lemon wedges on the side to squeeze over the meat.
- 10
Serving suggestion
Serve immediately with warm pita, roasted vegetables or a simple tabbouleh. Leftover jus can be refrigerated up to 3 days.
