Ingredients with Measurements:
- 1 pound skirt steak
- 1 tablespoon olive oil
- Salt and pepper to taste
- 1 cup red wine
- 1 cup beef broth
- 1 tablespoon butter
- 1 tablespoon all-purpose flour
- 1 teaspoon fresh thyme leaves
Special equipment needed:
- Cast iron skillet
- Whisk
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. Heat the cast iron skillet over medium-high heat.
3. Rub the skirt steak with olive oil and season with salt and pepper.
4. Sear the steak for 2-3 minutes on each side until browned.
5. Transfer the skillet to the oven and cook for 5-7 minutes for medium-rare or until desired doneness is reached.
6. Remove the steak from the skillet and let it rest for 5 minutes.
7. In the same skillet, add the red wine and beef broth. Bring to a boil and reduce heat to a simmer.
8. In a small bowl, mix the butter and flour together until it forms a paste.
9. Whisk the butter-flour mixture into the simmering sauce until it thickens.
10. Add the thyme leaves and season with salt and pepper to taste.
11. Slice the steak against the grain and serve with the red wine sauce.
Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Oven temperature: 400°F
Serving size:
4 servings
Nutritional information:
Calories: 300
Fat: 14g
Protein: 25g
Carbohydrates: 6g
Fiber: 0g
Sugar: 1g
Sodium: 400mg
Substitutions for ingredients:
- Skirt steak can be substituted with flank steak or sirloin steak.
- Beef broth can be substituted with chicken broth or vegetable broth.
- Fresh thyme leaves can be substituted with dried thyme.
Variations:
- Add sliced mushrooms to the red wine sauce.
- Use a different type of wine, such as white wine or port wine.
- Add garlic or shallots to the red wine sauce for extra flavor.
Tips and tricks:
- Let the steak rest before slicing to allow the juices to redistribute.
- Use a meat thermometer to ensure the steak is cooked to the desired temperature.
- Make sure the skillet is hot before searing the steak to get a nice crust.
Storage instructions:
Leftover steak and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the steak and sauce in the microwave or on the stovetop until heated through.
Presentation ideas:
Arrange the sliced steak on a platter and spoon the red wine sauce over the top. Garnish with fresh thyme leaves.
Garnishes:
Fresh thyme leaves or chopped parsley.
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts.
- Mashed potatoes or roasted potatoes.
- Crusty bread to soak up the red wine sauce.
Suggested side dishes:
- Arugula salad with shaved Parmesan cheese.
- Grilled corn on the cob.
- Creamed spinach.
Troubleshooting advice:
- If the red wine sauce is too thin, whisk in more butter-flour mixture until it thickens.
- If the steak is not cooked to the desired temperature, return it to the oven for a few more minutes.
Food safety advice:
- Make sure the steak is cooked to an internal temperature of 145°F for medium-rare or 160°F for medium.
- Use a clean cutting board and knife to avoid cross-contamination.
Food history:
Skirt steak is a cut of beef that comes from the diaphragm muscle. It was originally considered a lesser cut of meat, but has gained popularity in recent years due to its flavor and tenderness.
Flavor profiles:
The skirt steak has a beefy flavor and a chewy texture. The red wine sauce adds a rich, savory flavor with a hint of sweetness.
Serving suggestions:
Serve the skirt steak with red wine sauce as a main course for dinner.
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Taste: Savory, Rich, Tangy, Umami, Herbaceous