Skirt Steaks With Red Wine Butter Sauce (art Smith)

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

Ingredients

• Servings: 4
• 1 2/3 lbs skirt steaks, cut into 4 equal portions
• salt
• fresh ground pepper
• 1 tablespoon vegetable oil
• 1 cup red wine (zinfandel or shiraz)
• 1/3 cup finely chopped shallot
• 1 garlic clove, finely chopped
• 6 tablespoons unsalted butter, cut into tablespoons and chilled
• chopped parsley, for serving

Recipe

• 1 season steaks with salt and pepper.
• 2 heat oil in a large skillet over high heat until the oil is very hot but not smoking.
• 3 add in the steaks; cook until the undersides are well browned, about 3 minutes.
• 4 decrease 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 (do not cook skirt steak more than medium-rare, or it will toughen).
• 5 transfer the steaks to 4 dinner plates.
• 6 drain the fat from the skillet; add in the red wine, shallots, and garlic; bring to a boil over high heat.
• 7 boil until the wine has reduced by half, about 3 minutes.
• 8 decrease heat to very low; whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce.
• 9 season with salt and pepper.
• 10 pour some of the sauce over the steaks and sprinkle with parsley; serve immediately.