Ingredients with Measurements:
- 1 lb skirt steak
- 1/2 cup heavy cream
- 2 tbsp Dijon mustard
- 1 tbsp whole grain mustard
- 1 tbsp olive oil
- 1 tbsp butter
- Salt and pepper to taste
Special equipment needed:
- Grill or grill pan
- Saucepan
Step-by-step instructions:
1. Preheat the grill or grill pan to high heat.
2. Season the skirt steak with salt and pepper on both sides.
3. Brush the steak with olive oil and place it on the grill or grill pan.
4. Cook the steak for 3-4 minutes on each side for medium-rare, or until desired doneness is reached.
5. Remove the steak from the grill and let it rest for 5 minutes.
6. In a saucepan, melt the butter over medium heat.
7. Add the Dijon mustard and whole grain mustard to the saucepan and stir to combine.
8. Pour in the heavy cream and stir until the sauce is smooth.
9. Bring the sauce to a simmer and cook for 2-3 minutes, or until it thickens.
10. Season the sauce with salt and pepper to taste.
11. Slice the steak against the grain into thin strips.
12. Serve the steak with the mustard cream sauce on top.
Time:
Preparation time: 10 minutes
Cooking time: 10 minutes
Temperature:
Grill or grill pan: high heat
Serving size:
4 servings
Nutritional information:
Calories per serving: 350
Fat per serving: 25g
Protein per serving: 25g
Carbohydrates per serving: 2g
Fiber per serving: 0g
Sugar per serving: 1g
Substitutions for ingredients:
- Skirt steak can be substituted with flank steak or sirloin steak.
- Heavy cream can be substituted with half-and-half or whole milk.
- Dijon mustard can be substituted with yellow mustard or honey mustard.
- Whole grain mustard can be substituted with spicy brown mustard or stone-ground mustard.
Variations:
- Add chopped fresh herbs such as thyme or rosemary to the mustard cream sauce for extra flavor.
- Top the steak with caramelized onions or sautéed mushrooms for added texture.
- Serve the steak with a side of roasted vegetables or a salad for a complete meal.
Tips and tricks:
- Let the steak rest before slicing to allow the juices to redistribute and keep the meat tender.
- Use a meat thermometer to ensure the steak is cooked to the desired temperature.
- Double the sauce recipe if you prefer extra sauce for dipping or pouring over the steak.
Storage instructions:
Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak in a skillet over medium heat until warmed through. Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
Arrange the sliced steak on a platter and drizzle the mustard cream sauce over the top. Garnish with chopped fresh herbs or a sprinkle of paprika.
Garnishes:
Chopped fresh herbs, paprika, or a sprinkle of grated Parmesan cheese.
Pairings:
Serve the steak with a side of roasted potatoes or grilled asparagus. Pair with a bold red wine such as Cabernet Sauvignon or Malbec.
Suggested side dishes:
Roasted potatoes, grilled asparagus, mixed green salad, or roasted root vegetables.
Troubleshooting advice:
- If the sauce is too thick, add a splash of milk or cream to thin it out.
- If the steak is overcooked, try marinating it in a mixture of olive oil, garlic, and herbs before grilling to add moisture and flavor.
Food safety advice:
- Always wash your hands and surfaces before handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe temperature of 145°F for medium-rare.
- Refrigerate leftovers promptly and discard any food that has been left out at room temperature for more than 2 hours.
Food history:
Skirt steak is a cut of beef that comes from the diaphragm muscle of the cow. It is a popular cut for grilling and is often used in Mexican cuisine for dishes such as fajitas. Mustard cream sauce is a classic French sauce made with Dijon mustard, cream, and butter.
Flavor profiles:
The skirt steak is savory and slightly smoky from grilling, while the mustard cream sauce is tangy and creamy with a hint of spice from the Dijon and whole grain mustards.
Serving suggestions:
Serve the steak and sauce on a large platter for a family-style meal, or plate individual servings for a more formal presentation.
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