Cuban Style Skirt Steak + 5 Tips For A Better Sear Posted On March 14, 2014 By Tom Hirschfeld

• For the mojo:
• 6 garlic cloves
• 1 Scotch bonnet chile, stemmed, seeded, and minced
• 1 to 2 teaspoons cumin seeds, toasted
• 1/2 teaspoon kosher salt
• 1/3 cup equal parts lime and orange juice (or 1/3 cup sour orange juice)
• 1 cup olive oil
• 2 teaspoons sherry vinegar
• Freshly ground black pepper, to taste
• For the steak:
• 1 1/2 pounds skirt steak, trimmed
• 1 cup red onion, finely minced
• 1 tablespoon flat leaf parsley, minced
• Grapeseed oil
• 2 teaspoons unsalted butter
• 1 lime, quartered

1. Five tips for better pan searing:
2. 1. Use the right skillet. I personally like cast iron,
3. 2. Make sure the pan is hot enough, but not too hot. I can't stress this enough - practice makes perfect. To me the ideal temperature is just before the oil starts to smoke.
4. 3. I always - even if I am going to marinate - salt and then air dry my steaks, chicken breasts, or pork chops in the refrigerator for at least 2 to 4 hours, and most of the time overnight. Drying out the surface in this manner will allow for good caramelization that merely patting dry never will.
5. 4. Butter and beef are great together. If you clarify butter, it is a great fat for searing. If you can't be bothered, use a high-heat oil, like grapeseed. Toward the end of the sear, add a couple of teaspoons of butter and baste the steak with the butter-oil mixture. Be careful not to let the butter burn.
6. 5. Even though you are pan-searing, it is very important to let the cooked steak rest

mojo, garlic, scotch, cumin seeds, kosher salt, lime, olive oil, sherry vinegar, freshly ground black pepper, skirt steak, red onion, flat leaf parsley, oil, unsalted butter, lime

Taken from www.epicurious.com/recipes/member/views/cuban-style-skirt-steak-5-tips-for-a-better-sear-posted-on-march-14-2014-by-tom-hirschfeld-52871881 (may not work)