Skirt Steaks With Red Wine Butter Sauce (Art Smith)

1. 1

   Season steaks with salt and pepper.

2. 2

   Heat oil in a large skillet over high heat until the oil is very hot but not smoking.

3. 3

   Add in the steaks; cook until the undersides are well browned, about 3 minutes.

4. 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. 5

   Transfer the steaks to 4 dinner plates.

6. 6

   Drain the fat from the skillet; add in the red wine, shallots, and garlic; bring to a boil over high heat.

7. 7

   Boil until the wine has reduced by half, about 3 minutes.

8. 8

   Decrease heat to very low; whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce.

9. 9

   Season with salt and pepper.

10. 10

    Pour some of the sauce over the steaks and sprinkle with parsley; serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.