Romanian Pan-Fried Skirt Steak with Seared Romaine

1. Prepare the Garlic Paste

Use a mortar and pestle or a knife to pulverize six cloves of garlic until they release their aromatic oils. Mix the pulverized garlic with salt, smoked paprika, ground black pepper, and olive oil to create a robust garlic paste.

2. Marinate the Skirt Steak

Coat the skirt steak generously with the garlic paste and let it marinate for an hour to allow the flavors to meld and penetrate the meat.

3. Sear the Skirt Steak

Heat neutral oil or chicken schmaltz in a large skillet over high heat and sear the marinated skirt steak for 3 to 4 minutes on each side until a well-crusted and dark exterior is achieved.

4. Rest the Cooked Steak

Let the cooked steak rest on a cutting board to allow the juices to redistribute throughout the meat, ensuring a juicy bite.

5. Sear the Romaine Lettuce

Using the same skillet, briefly sear whole Romaine lettuce for about 3 minutes until the edges are slightly charred.

6. Serve the Dish

Slice the rested steak and arrange it alongside the seared Romaine on a serving dish. Enjoy the dish.