Skirt Steaks With Red Wine Butter Sauce (Art Smith)

Art Smith, Kitchen Life

• Ready In: 35 mins
• Serves: 4

Ingredients

• 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

Directions

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.