Fifteen Minute Steak Recipes

Steps:

• Preheat a large cast-iron grill pan over high heat for 2 minutes. Cut the skirt steak into 4 even pieces, rub with half of the oil and sprinkle liberally with salt and pepper. Cook, turning once, until charred on both sides and at the desired doneness, 6 to 10 minutes for medium-rare (depending on thickness).
• Meanwhile, whisk together the pesto, butter and a pinch of salt and pepper in a small bowl.
• Trim the ends of the asparagus. Toss the asparagus with the remaining oil and a large pinch of salt and pepper. Transfer the steaks to a cutting board to rest for a few minutes. Working in batches if necessary, place the asparagus in a single layer on the grill pan and cook, turning once, until charred in spots and crisp-tender, about 2 minutes.
• Divide the steaks and asparagus among 4 plates; top each steak with a dollop of the pesto butter. Serve immediately.

Steps:

• Preheat the broiler, or light a fire in an open grill.
• Rub the steak with the salt, pepper, and toasted sesame oil.
• When the broiler is hot, or the coals are covered with gray ash, cook the steak on one side for 7 1/2 minutes.
• Turn the steak over and cook the other side for another 7 1/2 minutes for medium-rare.
• Allow the steak to rest for 10 minutes before slicing.
• Just before you are ready to serve, combine the green onions, ginger, and oyster sauce.
• Heat the oil in a small pan until it is smoking and pour this over the green onion mixture.
• Ladle the mixture over the steak and serve at once.