Wagyu Skirt Steak Recipe

Temper and season

Remove the 7 oz wagyu skirt steak from the refrigerator and let sit at room temperature 20–30 minutes. Pat dry with paper towels. Season both sides evenly with 1 tsp kosher salt and 1 tsp freshly ground black pepper.

Sear

Heat a heavy skillet (cast iron preferred) over high heat until smoking. Add 1 tbsp neutral oil and swirl. Place steak in skillet and sear without moving 1.5–2 minutes until a deep brown crust forms. Flip and sear the second side 1–2 minutes.

Finish with butter

Reduce heat to medium. Add 1 tbsp unsalted butter, smashed garlic clove and thyme sprig to the pan. Tilt pan and spoon the melted butter over the steak (baste) for 30–45 seconds. For medium-rare target an internal temperature of 125–130°F (52–54°C). Remove steak to a cutting board and rest 6–8 minutes before slicing across the grain into 1/4-inch slices.

If using jarred roasted red peppers, drain and pat dry. In a food processor combine 3 oz roasted red bell peppers, 2 tbsp toasted almonds, 1 tbsp torn day-old bread (or 1 tsp breadcrumbs), 1 tsp sherry vinegar, 1 tsp smoked paprika, 1/2 clove garlic, 1/2 tsp salt and 1/4 tsp black pepper. Pulse to a coarse paste.

With the processor running, drizzle in 3 tbsp extra-virgin olive oil until the sauce is smooth but still has body (about 20–30 seconds). Taste and adjust seasoning with additional salt or a splash more vinegar if brighter acidity is needed. Reserve at room temperature.

Heat 1 tbsp olive oil in a small skillet over medium heat. Add 1/2 thinly sliced red onion and a pinch (1/4 tsp) salt. Sauté until onions are softened and translucent, about 4–5 minutes.

Add 1 tsp red wine vinegar and 1/2 tsp sugar to the pan. Cook, stirring, 1–2 minutes until the liquid reduces and becomes glossy. Season with 1/8 tsp black pepper. Remove from heat and set aside; onions will be sweet-tart (agrodolce).

Place halved baby potatoes in a pot, cover with cold water, add 1/2 tsp kosher salt. Bring to a simmer and cook until just tender when pierced, 8–10 minutes. Drain well and let steam dry in the colander 1–2 minutes.

Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until shimmering. Add the potatoes cut-side down in a single layer; press gently to ensure contact. Cook without moving 4–6 minutes until the cut sides are golden and crisp.

Reduce heat to medium, add 1 tbsp butter, 1/2 tsp chopped rosemary, and 1/4 tsp garlic powder. Toss or shake the pan to coat and cook 1–2 more minutes. Season with 1/2 tsp kosher salt and 1/4 tsp black pepper. Keep warm until plating.

In a small saucepan over medium heat, add 1 tbsp minced shallot and sauté until softened, about 1 minute. Add 1/4 cup dry red wine and reduce by half.

Add 1/2 cup veal demi-glace and 1/4 cup low-sodium beef or veal stock. Add the thyme sprig and simmer gently 4–6 minutes to meld flavors and reduce slightly.

Remove thyme. Off heat, whisk in 1 tbsp cold cubed butter a few pieces at a time to finish and slightly thicken the jus. Season with 1/8 tsp black pepper and adjust salt only if needed. Keep warm.

On warmed plates, spoon a smear or small pool (about 2–3 tbsp) of romesco sauce where the steak will sit. Arrange 3–4 slices of rested wagyu skirt steak over the sauce.

Place a small nest of agrodolce onions atop or beside the steak. Arrange 4–6 crispy potato halves alongside.

Drizzle 1–2 tbsp veal jus around the steak and potatoes (not over the romesco to preserve its texture). Finish with a sprinkle of flaky sea salt and 1 tbsp microgreens or chopped parsley as garnish.