Skirt Steaks With Red Wine Butter Sauce (Art Smith)

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
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