Steak
- Flank, skirt, or flatiron steak900 g
- Salta sprinkle
Step 1: Dry brine the steak
Pat your steak dry and then cover all sides with a sprinkle of salt.
Optional: Rest on a wire rack or paper towel in the fridge until ready to cook, preferably for a few hours or even overnight.
This dry process will help it sear, retain more moisture during cooking, and be evenly seasoned.
Step 1: Dry brine the steak
Steak
- Flank, skirt, or flatiron steak900 g
- Salta sprinkle
Pat your steak dry and then cover all sides with a sprinkle of salt.
Optional: Rest on a wire rack or paper towel in the fridge until ready to cook, preferably for a few hours or even overnight.
This dry process will help it sear, retain more moisture during cooking, and be evenly seasoned.