Skirt Steak With Red Wine Sauce – a delicious recipe with skirt steak, kosher salt, fresh ground black pepper, vegetable oil, red wine, thyme. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Bring steaks up to room temperature before beginning. Sprinkle steaks on both sides with salt and pepper.
2
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.
3
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.
4
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.
5
Slice steak thinly, across the grain. Serve with sauce.
277
kcal
Calories
20
g
Fat
1
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 10 ingredients. The key ingredients include: 3/4 lb skirt steak, kosher salt, fresh ground black pepper, 1/2 tablespoon vegetable oil, and more.
Yes, Skirt Steak With Red Wine Sauce falls under the Meat & Poultry 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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