 |
Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Posting the recipe for safe keeping. This was a recipe Melissa d'Arabian made for $10 Dollar Dinners. Sounds delcious. I would grill the steak, weather permitting, then serve as directed. Ingredients:
1 teaspoon paprika |
1/2 teaspoon onion powder |
1/2 teaspoon garlic powder |
kosher salt & freshly ground black pepper, to taste |
1 lb skirt steak, cut in half |
2 tablespoons vegetable oil, divided |
1/4 cup butter, divided |
2 sweet onions, sliced |
1/3 cup white wine |
2 tablespoons red wine vinegar |
1/3 cup beef stock (or broth) |
Directions:
1. In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
2. Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
3. In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
4. Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.
|
|