This recipe comes from our friends Barb and Colin (previous owners of Strawberry Street Cafe in Richmond, VA) so we can't claim credit for it. But that doesn't detract from the deliciousness of this steak : ) The directions might seem long but it's an easy method after you do it once.
Three or four hours before you want to eat, throw a skirt steak (a .6 or .7 lb steak is enough for both of us) in some Worcestershire sauce to marinate.
When you're ready to eat, coat the bottom of a pan in olive oil - no need to make the steak swim, just use enough to barely cover the pan - and turn the heat to hi. "Screamin' hot" is how Colin told me to get the pan. You'll want to turn on the fan for this one; it will get smoky.
Pat dry the steak with paper towels. Don't skip this step! It ensures a nice crust on the steak.
When the oil is smoking, put the steak in. Don't move it around a lot - just let it be for the next three minutes. Then turn the steak over and let it cook for another three minutes.
Turn the steak over again and turn the heat down to medium or medium-low. Depending on how you like your steak cooked, let it go another four minutes for roughly medium-rare, six minutes for well done. The steak will probably be thicker on one end than another, so it can easily accommodate people with different tastes.
Take it out of the pan and cover it with foil. Let it rest for five minutes or so before you even think about coming close to it with a knife.
I love it, Josh loves it, Alison loves it. Don't you think you should try it?
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