Skirt Steak with Besto Drizzle
Sorry chimmichurri, there's a new green sauce in town. Besto on skirt steak or any steak is a must try. You won't be the same from this.
Cook Time: 10-12 minutes
Rest Time: 10 minutes
Servings: 4 people
Ingredients:
- 1 ½ lbs flank steak
- 1 tbsp extra virgin olive oil
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ½ tsp onion powder
- ½ cup besto
- 1 tbsp fresh lemon juice
- flaky sea salt, for finishing
Directions:
- Remove the flank steak from the fridge about 20–30 minutes before cooking and pat it completely dry.
- Rub both sides with olive oil, then season evenly with salt, black pepper, garlic powder, and onion powder.
- Heat a cast iron skillet or grill over high heat until very hot. Add the steak and cook for about 4–5 minutes per side, or until the internal temperature reaches 130–135°F for medium rare.
- Transfer the steak to a cutting board and let it rest for 10 minutes.
- Slice the steak thinly against the grain and arrange it on a serving plate.
- Generously drizzle Besto over the sliced steak, like chimichurri.
- Finish with flaky sea salt and an extra spoonful of Besto — because there's no such thing as too much.
