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Skirt Steaks with Red Wine Butter Sauce




Source of Recipe


Kitchen Life (Hyperion) by Art Smith


List of Ingredients




# 1 2/3 pounds skirt steak, cut into 4 equal portions
# Salt and freshly ground pepper to taste
# 1 tablespoon vegetable oil
# 1 cup hearty red wine, such as Zinfandel or Shiraz
# 1/3 cup finely chopped shallots
# 1 garlic clove, finely chopped
# 6 tablespoons unsalted butter, cut into tablespoons and chilled
# Chopped parsley for serving

Recipe



1. Season the steaks with salt and pepper. Heat the oil in a large, heavy skillet over high heat until the oil is very hot but not smoking. Add the steaks and cook until the undersides are well browned, about 3 minutes. Reduce the heat to medium. Turn and cook until the other sides are browned and the steaks feel somewhat soft when pressed in the center, about 4 minutes more for medium-rare steaks. (Do not cook skirt steak more than medium-rare, or it will toughen.) Transfer the steaks to 4 dinner plates.

2. Pour out the fat in the skillet. Add the red wine, shallots, and garlic, and bring to a boil over high heat. Boil until the wine has reduced by half, about 3 minutes. Reduce the heat to very low. Whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce. Season with salt and pepper.

3. Pour the sauce over the steaks and sprinkle with parsley. Serve immediately.

Makes 4 servings