This is my kid’s favorite steak. I like to have this made in the fridge to create easy tacos, rice bowls, and salads for the kids at a moment’s notice. Serves 4.

INGREDIENTS:

1-2 organic, grass-fed skirt steaks
JF Spicy Salt
Fresh cracked black pepper
Garlic powder
Onion powder
2 Tbsp olive oil 

PROCESS:

Trim the steaks if needed and slice them into 4-5 long strips of steak. Place the meat in a large bowl and season with JF Spicy Salt, fresh cracked black pepper, garlic powder and onion powder. I don’t like to give measurements here but use approximately 1 Tbsp of each seasoning per steak. Be generous as the steak will absorb the seasonings as it marinates. Use your hands to evenly distribute and rub in the seasoning from top to bottom. Stack and place the meat in an airtight bag or container. Refrigerate for at least 6 hours. In a skillet on medium to high heat, heat a small amount of oil or butter to coat the pan. Once the pan is hot add the steaks and sear them on medium to high heat for 2 to 3 minutes on each side. Cook a little longer if you prefer your steak medium to medium well. Once cooked, let the steaks rest for 5 to 10 minutes before slicing or chopping. If you are cooking multiple batches wipe out the pan in between to avoid excess grease.