Sauteed Skirt Steak with Braised Scallions

1. 1

   Put oven rack in middle position and preheat oven to 200F.

2. 2

   Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare.

4. 4

   Transfer steaks to a plate and keep warm in oven.

5. 5

   Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet.

6. 6

   Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes.

7. 7

   Transfer scallions with tongs to a platter and put steaks on top.

8. 8

   Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened.

9. 9

   Add lime juice and pour sauce over steaks and scallions.

* Per serving · 4 servings · Values may vary.

No additional tips available.