Beef Recipe

Prepare the marinade

In a shallow bowl or large resealable plastic bag combine soy sauce, Worcestershire sauce, olive oil, minced garlic, brown sugar, red wine vinegar, black pepper and kosher salt. Whisk or shake until sugar dissolves and ingredients are well combined.

Marinate the beef

Place the skirt or flank steak into the bowl or bag and turn to coat thoroughly. Seal or cover and refrigerate for 30 minutes to 4 hours. (Minimum 30 minutes develops flavor; up to 4 hours for a deeper flavor. Do not exceed 8 hours for skirt/flank to avoid texture changes.) Remove beef from refrigerator 20 minutes before cooking to come closer to room temperature.

Pat dry

Just before cooking, remove steak from marinade and pat dry with paper towels. Reserve the marinade.

Sear the steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 3–5 minutes). Add 1 tbs olive oil to the pan and swirl. Place the steak in the pan and sear without moving for 2–3 minutes until a deep brown crust forms. Flip and sear the other side 2–3 minutes for medium-rare (internal temp 125–130°F / 52–54°C). Adjust time for desired doneness.

Add aromatics

In the last 1 minute of cooking, reduce heat to medium, add the butter, chopped rosemary and thyme to the pan. Spoon the melted butter and herbs over the steak (baste) for about 30–60 seconds to build flavor.

Rest the steak

Transfer steak to a cutting board and let rest uncovered for 5–10 minutes. Resting allows juices to redistribute and yields a juicier result.

Slice and finish

Slice the steak thinly against the grain into 1/4-inch slices. Drizzle with a teaspoon of lemon juice, sprinkle with chopped parsley, and if desired, season lightly with additional salt and pepper to taste. Serve immediately.