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Burgundy Skirt Steaks

Source of Recipe


Ruth DeRosa






List of Ingredients



• 1 cup Burgundy wine
  
• 2 Tbsp Champagne wine vinegar
  
• 1/4 tsp each: dried rosemary, dried sage, coriander seeds, and dried thyme, crushed
  
• 5 peppercorns, crushed
  
• 2 whole cloves
  
• 4 skirt steaks, pierced with wooden skewers
  
• Salt and pepper to taste
  
• 1/2 small onion, thinly sliced
  
• 1/4 carrot, thinly sliced
  
• 2 cloves garlic, peeled and crushed
  
• 3 sprigs parsley
  
• 1 Tbsp olive oil
  
• 1/2 tsp cornstarch
  
• 1 tsp cold water
  
• 1 Tbsp apple jelly
  
• 1 Tbsp Cognac or brandy
  






Instructions



1. In a small saucepan, mix wine, vinegar, rosemary, sage, coriander, thyme, peppercorns and cloves. Bring to a boil. Remove from heat and set aside to cool.
   
   
2. Sprinkle steaks on both sides with salt and pepper, and rub into meat. Put steaks in a dish in which they fit easily; add onion, carrot, garlic and parsley. Pour cooled wine mixture over steak. Cover and refrigerate overnight.
   
   
3. Remove steak from marinade and set meat aside. Strain the marinade through a sieve; discard solids. Boil marinade until it is reduced by about half. Set aside.
   
   
4. Heat oil in a large, heavy skillet until very hot. Add steaks and cook about 2 minutes to brown nicely. Turn over and brown the other side. It will probably take about 5 to 6 minutes total cooking time, depending on the thickness of the steaks. When done to your taste, remove to a platter and keep warm. Pour oil out of skillet.
   
   
5. Blend cornstarch and water; when smooth, whisk into the reduced sauce. Add jelly and Cognac. Pour sauce into hot skillet and simmer until thickened, stirring to incorporate brownings in skillet. Place steaks on warm plates and pour some sauce over each.
   
   Makes 4 servings.