7 Reviews

So the only reason 4 star is that mine is now in the oven and haven't tasted it yet. Based on the simplicity of the recipe and use of salt (which I LOVE) it gets 4 stars already.<br/>Though I guess I don't really know the definition of pan sear as I think I've already maybe burnt mine from having the oil too hot.<br/><br/>As for Chef #436648...if you can't tell what is too much salt on your own, that may be a personal problem. They're meant to be seasoned not crusted.

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FromMotherOwl May 05, 2013

Thank you for this! So easy, and so tasty. Just a real beefy tender steak. The best way I have cooked skirt yet... and I have cooked HEAPS of it.

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islandb June 10, 2010

LOL at the one-star review "way too salty"!! How much did they use, a whole box? The recipe says to use enough to coat, so I imagined you just sprinkle it like you would any food. But common sense is not often widespread.. lol..

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steve in FL July 11, 2009

Way too salty! Not good at all. Sorry - I was excited upon reading the reviews - but this was a waste of $$ -

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wisewoman32 May 08, 2009

We made this with Morton's sea salt and flank steak because of availability. Surprising simple and delicious. give it a shot

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dvmiele April 18, 2009

Excellent recipe. It was so simple and the meat just melts in your mouth. To pan sear it I just cooked the meat for 2 min on each side in an electric pan.

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Newcook in New York December 25, 2007

Excellent recipe - I use Gray Salt - (an unprocessed sea salt from France) - just remember to cut the steak on the bias - and more importantly - against the grain of the meat!

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Chef RioRick October 15, 2007
Brazilian-Style Skirt Steak