Full Stack Of Buttermilk Pancakes With Three Eggs And 12 Ounce Marinated Black Angus Skirt Steak Recipe

Prep dry and wet batter

In a large bowl, whisk together 2 cups all-purpose flour, 2 tablespoons granulated sugar, 2 teaspoons baking powder, 1/2 teaspoon baking soda, and 1/2 teaspoon fine salt until evenly combined.

Combine wet ingredients

In a separate bowl or large measuring cup, whisk together 2 cups buttermilk, 1/4 cup whole milk, 4 tablespoons melted unsalted butter (cooled slightly), 3 large eggs, and 1 teaspoon vanilla extract until smooth.

Make the batter

Pour the wet mixture into the dry ingredients. Gently fold with a spatula until just combined — a few small lumps are fine. Do not overmix. Let batter rest for 10 minutes at room temperature; this hydrates the flour and helps lift.

Preheat griddle

While the batter rests, heat a large nonstick skillet or griddle over medium heat until hot (about 350°F / 175°C if using a thermometer). Lightly brush with the 1 tablespoon vegetable oil or a little melted butter and wipe away excess with a paper towel so surface is evenly coated.

Cook pancakes

For a full stack (approximately 8–10 pancakes, depending on size), portion about 1/3 cup batter per pancake onto the hot griddle, leaving space between each. Cook until bubbles form across the surface and edges look set, about 2–3 minutes. Flip and cook the second side until golden brown, 1–2 minutes more. Adjust heat as needed to avoid burning — reduce slightly if browning too quickly.

Keep warm

Transfer cooked pancakes to a plate and tent loosely with foil to keep warm while finishing the batch. If desired, place in a single layer on a baking sheet and hold in a 200°F (95°C) oven for up to 20 minutes.

Serve

Stack pancakes into a full tower. Top with 2 tablespoons butter and serve with 1/2 cup maple syrup. Serve immediately alongside the sliced steak and eggs.

Make the marinade

In a small bowl, whisk together 2 tablespoons olive oil, 2 tablespoons low-sodium soy sauce, 2 tablespoons fresh lime juice, 2 teaspoons minced garlic, 1 teaspoon brown sugar, 1/2 teaspoon freshly ground black pepper, 1/2 teaspoon dried oregano, 1/2 teaspoon smoked paprika, and 1/4 teaspoon red pepper flakes (optional).

Marinate the steak

Place the 12 oz skirt steak in a resealable bag or shallow dish. Pour the marinade over the steak, massaging to coat. Seal and refrigerate for 30 minutes to 2 hours (30–60 minutes is sufficient for skirt steak; up to 2 hours for more flavor). Remove steak from refrigerator 20 minutes before cooking to come closer to room temperature.

Preheat pan or grill

Heat a heavy skillet (cast iron preferred) or grill to high heat. If using a skillet, add a thin film of neutral oil and heat until shimmering but not smoking.

Sear the steak

Pat the steak dry with paper towels (this helps achieve a good sear). Place steak on the hot surface and sear without moving for 2–3 minutes to develop a deep crust. Flip and sear the other side for 1.5–2.5 minutes, depending on thickness and desired doneness. For skirt steak (thin), aim for medium-rare to medium: internal temperature about 125–135°F (52–57°C).

Rest and finish

Transfer steak to a cutting board and let rest for 5–10 minutes. Sprinkle with 1/2 teaspoon coarse kosher salt just before slicing. Slice thinly across the grain into strips.

Serve

Arrange sliced steak alongside the pancake stack and eggs. Spoon any resting juices over the steak.

Cook the eggs

Use three large eggs for this recipe. Choose your preferred method: sunny-side-up, over-easy, or scrambled. - For sunny-side-up/over-easy: Heat 1 teaspoon butter in a nonstick skillet over medium-low. Crack eggs into the pan, season with a pinch of salt and pepper. Cook until whites are set, 2–3 minutes. For over-easy, gently flip and cook an additional 10–20 seconds. - For scrambled: Whisk eggs with a pinch of salt and 1 tablespoon milk. Melt 1 tablespoon butter in a nonstick skillet over medium-low, pour eggs in, and stir slowly until soft curds form, 2–3 minutes.

Serve eggs

Place the cooked eggs atop or beside the stack of pancakes and sliced steak as preferred. Season with additional salt and pepper to taste.