Buttermilk-Brined Skirt Steak | Kitchen Recipe | The Key Ingredient | PBS North Carolina

skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck is budget-friendly.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers a similar flavor with higher smoke point.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: creme fraiche

Greek yogurt is lower in fat and adds creaminess.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides acidity with a different flavor profile.

Start the day before cooking by preparing the buttermilk brine in a bag.

Add 1 cup buttermilk, juice and zest of 1 lime, 1 tablespoon brown sugar, 1 tablespoon salt, 1 teaspoon ground black pepper, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon chili powder, and 1 teaspoon smoked paprika to the bag.

Massage the bag to help the spices dissolve and mix.

Add 2 pounds of skirt steak to the bag and shake to coat evenly.

Refrigerate the bag overnight, turning it occasionally to keep the steak submerged in the brine.

The next day, drain the brine and blot the steak dry.

Heat a 12-inch cast iron skillet over medium-high heat and add a few drops of oil to avoid sticking.

Working in batches, lay the steak in the hot skillet and listen for the sizzle; sear for 2-3 minutes until browned on the bottom.

Flip the steak and sear the other side until browned.

Use tongs to mop the pan with the steak to soak up the flavorful residue.

Remove the steak from the skillet and let it rest for at least 5 minutes before cutting into it.

Prepare the salad dressing by combining 1/2 cup sour cream, 1/4 cup mayonnaise, zest and juice of 1 lime, 1 chopped jalapeno or serrano, 2 chopped scallions, 2 cloves fresh garlic, salt, pepper, 1 tablespoon honey, and 1/4 cup green hot sauce in a jar and shake well.

Mash 1 avocado and add it to the dressing, mixing until combined.

Assemble the salad with a wedge of iceberg lettuce, drizzle with the avocado dressing, and top with diced tomatoes, red bell pepper, onion, additional avocado, and cooked bacon if desired.

Serve the rested steak alongside the salad.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens