Seared Skirt Steak with Hot Veggie Pasta Salad
This quick and vibrant dish combines juicy, perfectly seared skirt steak with a warm pasta salad loaded with colorful veggies and fresh flavors.
Chef Tips:
Cutting Against the Grain: Always slice skirt steak against the grain. This means cutting perpendicular to the direction of the muscle fibers. It shortens the fibers, making the steak more tender and easier to chew. Look for the lines running through the meat and cut across them!
Save the Skillet: Use the same pan for the steak and veggies to add depth and a subtle smoky flavor to the pasta salad.
Perfect Pasta Texture: Reserve pasta water—it’s the secret to a silky, cohesive sauce-like coating on the pasta.
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