Skirt Steaks With Red Wine Butter Sauce Art Smith Recipes

PAN-SEARED STEAK WITH RED WINE SAUCE

Steps:

• Generously sprinkle salt and pepper all over steaks, then let steaks rest uncovered for 15 minutes at room temperature. Meanwhile, mince the shallots.
• Melt 1/2 tablespoon butter and the oil in a large skillet over medium-high heat until almost smoking. Add steaks and cook until done to taste, about 3 to 4 minutes per side for rare and a little longer for medium-rare or medium. (Bone-in steaks take a few minutes longer to cook through than boneless.) If the pan begins to smoke or burn, lower the heat. Transfer steaks to a plate to rest while you prepare the sauce.
• Add shallots to the skillet and cook over medium heat until lightly browned, about 1 minute. Add brandy to the skillet and use a long-handled match or igniter to set the brandy on fire. (Stand back when you do this.) Let flames die out, then add red wine and cook until reduced and syrupy, 2 to 4 minutes. Add stock and boil until reduced and thickened, 3 to 4 minutes longer.
• Remove pan from heat and whisk in remaining 2 tablespoons butter and the chives. Serve steaks and sauce immediately with watercress.

SKIRT STEAKS WITH RED WINE BUTTER SAUCE (ART SMITH)

Steps:

• Season steaks with salt and pepper.
• Heat oil in a large skillet over high heat until the oil is very hot but not smoking.
• Add in the steaks; cook until the undersides are well browned, about 3 minutes.
• 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).
• Transfer the steaks to 4 dinner plates.
• Drain the fat from the skillet; add in the red wine, shallots, and garlic; bring to a boil over high heat.
• Boil until the wine has reduced by half, about 3 minutes.
• Decrease heat to very low; whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce.
• Season with salt and pepper.
• Pour some of the sauce over the steaks and sprinkle with parsley; serve immediately.

SKIRT STEAK WITH RED-WINE SAUCE

Steps:

• Pat steak dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a platter.
• Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Stir in butter and salt and pepper to taste and serve with steaks.

SKIRT STEAK WITH RED WINE SAUCE

Steps:

• Bring steaks up to room temperature before beginning. Sprinkle steaks on both sides with salt and pepper.
• Heat oil in a large skillet over medium-high heat until shimmering and wisps of smoke are beginning to rise. Lay steaks in skillet. Cook 3-4 minutes on each side. Remove to a warm plate and tent with foil.
• Drain fat from skillet, leaving any browned bits in the pan. Turn off the heat and let the pan cool for about 60 seconds. Turn the heat to medium, and add the wine, thyme, bay leaf, sugar and Worcestershire sauce. Bring to a boil, scraping the browned bits up ftom the bottom of the pan with a wooden spoon. Reduce by 50%, about 3 minutes.
• Turn off the heat, remove the bay leaf and thyme, and add the butter slowly. Whisk gently until all the butter is incorporated. Add salt and pepper if needed.
• Slice steak thinly, across the grain. Serve with sauce.