Skirt Steak Sauerbraten

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 7 tablespoons extra virgin olive oil
• 1 large red onion, thinly sliced
• 1 teaspoon ground allspice
• 2 cups beef broth
• 1/2 cup crushed gingersnap cookie
• 3 1/2 tablespoons red wine vinegar
• salt and pepper
• 1 lb wide egg noodles
• 1 1/2 lbs skirt steaks, trimmed and quartered

Recipe

• 1 in a large nonstick skillet, heat 2 tablespoons olive oil over medium heat.
• 2 add the onion and allspice and cook, stirring occasionally, until the onion is softened, about 8 minutes. stir in the broth, gingersnaps and vinegar and cook until thickened, about 6 minutes.
• 3 season with salt and pepper; transfer to a medium bowl, cover and set aside. wipe out the skillet and set aside.
• 4 bring a large pot of salted water to a boil. add the noodles and cook until al dente, about 8 minutes.
• 5 drain, return to the pot and toss with 3 tablespoons olive oil. set aside.
• 6 meanwhile, season the steak with salt and pepper. in the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat.
• 7 add the steak and cook for 2 to 3 minutes on each side for medium-rare. transfer to a cutting board, tent with foil and let rest for 5 minutes. cut crosswise into 1/4-inch-thick slices.
• 8 pour off the fat from the skillet, add the reserved sauce, scraping up the browned bits, and cook over medium heat until warmed through. divide the noodles among 4 shallow bowls and top with the steak and sauerbraten sauce.