Grandma’s Favorite Steak

Instructions

1. The skirt steak, which is inside the animal, or this is the oyster steak, like the oyster in the chicken. Or, the shoulder steak, the shoulder blade steak. It come under the name top blade steak, flat iron steak. That probably would be my favorite. So with this, I'm gonna put some salt on top of it. This is the one, and
   this is a skirt steak. And the skirt steak is good too, what they use usually for fajitas and stuff like this. But my favorite is still this one if you can find it at the butcher or at your favorite market.
2. I'm going to put maybe a tablespoon of butter in there. And a couple of teaspoon of oil. I'm gonna do some lime, or in that case, lemon rind. Here I have it here which I'm gonna put in there. A little piece of lemon that I'm gonna squeeze on it at the end. I have garlic here. So two small cloves of garlic. That and a couple of anchovy filet I have here that I'm going to chop with the garlic. Here is my steak ready to go.
3. (meat sizzling) Couple of minute on each side. Here we are here. This is a wonderful mixture of garlic and anchovy filet here. I put that in there. And be a good tablespoon of chopped parsley. We'll put that at the end on it. And I wanna saute around the steak at the end, maybe a little bit, I have one mushroom here. I don't think we had that in the original recipe but I just happened to have it in the refrigerator
4. So I'm gonna use it. Chop, chop it coarsely like this. Now let's see, my steak here. Beautifully brown. It is better, of course, if you have a chance of letting your meat rest. If it rests a couple of minutes before you serve it, it equalize the color. (meat sizzling) I can touch it like that. The way it bounce back will tell me how cook it is. Raw meat is very mushy.
5. Then it starts cooking, then it starts bouncing. If at that point, it doesn't bounce back, it's just hard, then it's well done. So it's somewhere in between, and you get used to it in the kitchen, of course. What I'm going to do is probably put my mushroom here. (food sizzling) I think it's cooked enough. So we'll have it this way. Here it is. Those steaks are about five ounces. Small steaks, but we don't really use more than that.
6. So here, to deglaze the pan, it's a bit of juice. I put like a tablespoon of water in it. Then I'm gonna put that mixture in it. Just stir it. And that's it. I'm gonna put that on top of my steak. Good. And don't forget a nice squeeze of lime or lemon. Steak Grandma. So let me see the inside. And here is to you, Julia. It would be about rare like this, the way we like it.