Skirt Steak With Port And Roquefort – a delicious recipe with ruby port, whipping cream, chicken broth, cheese, skirt steak, kosher salt. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
In a large (not nonstick) frying pan over high heat, boil port, cream, and broth until large shiny bubbles form and sauce is reduced to about 1/2 cup, about 15 minutes. As sauce begins to reduce, stir often. Pour into a small bowl and add 1 oz. (2 tbsp.) cheese; stir until cheese is melted. Rinse pan and wipe dry.
2
Season steak with salt and pepper. Return frying pan to high heat, add oil, and swirl to coat pan. Lay steak in pan and brown on both sides, about 6 minutes total for rare, 8 minutes total for medium-rare; turn pieces occasionally. As fat accumulates, tilt pan to pool fat, then soak up with a wad of paper towels.
3
When steak is done, transfer to a platter and tent with foil to keep warm. Pour sauce back into pan and stir to scrape up browned bits.
4
Slice steak across the grain, drizzle with sauce, and top with green onions and remaining 2 oz. cheese, breaking it into small chunks as you go.
425
kcal
Calories
35
g
Fat
3
g
Carbs
22
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup ruby port, 1 cup whipping cream, 1/2 cup reduced-sodium chicken broth, 3 ounces Roquefort cheese, divided, and more.
Yes, Skirt Steak With Port And Roquefort falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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