“Blush” Cabernet Sea Salt
For Christmas, my mother-in-law put some Blush Cabernet Sea Salt from Hawaii in my stocking. I don’t play with flavored salts very often, but I thought this would be fun.
Tonight I seasoned my skirt steak with a bunch of it (liberally distributed over both sides of the steak with some pepper), and it turned out great! I don’t know if it was the blush cabernet flavor (I’m not even sure what that is), or that I was so awesome at cooking the steak, or that the steak itself was so awesome because it was from Ecofriendly Foods, one of my fav farmer’s market vendors, but I was quite pleased.
Good job, Mother-in-Law!
http://www.bluehawaiilifestyle.com/index.php?main_page=product_info&cPath=27_28&products_id=119
Skirt Steak:
Ingredients
skirt steak
salt
pepper
olive oil
Directions:
1. Liberally sprinkle salt and pepper all over the steak.
2. Heat a pan with a little olive oil until the oil is shining. If it’s a thicker steak, preheat the oven to 450 degrees.
3. Place the steak in the pan, letting it brown for about two minutes. Once the steak is golden brown, flip it over and do the same on the other side.
4. If the steak is thin, it should be done. If it’s a bit thicker, place it the oven.
5. Deglaze the pan with a little red wine, beef, or veal stock to get off all the “sucs” and make a jus.
6. Let the steak rest for 5 minutes per pound.
7. Slice the steak thinly with the grain and enjoy!
