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Monday, February 6, 2012

BROILED SKIRT STEAK SPINACH SALAD WITH RED WINE BALSAMIC REDUCTION

by True Foodie February 6, 2012

Simple, easy and somewhat fast. 
--Skirt Steak 
--Salt & Pepper(enough to rub all over the skirt steak 
--Butter (a few pats/small slices) 
--1 cup Red Wine(any kind will do, I used Malbec) 
--1/2 cup Aged Balsamic Vinegar
--A Pinch Cayenne Pepper 
--1 tbsp Honey
--Olive Oil
--Pine Nuts

Preheat the top broiler of the oven to 450 F.

Mix up some salt and pepper to your liking, and rub all over the skirt steak, then place in a gallon sized plastic bag then refrigerate for at least an hour. You can do this up to a day ahead to help tenderize the meat.
Into the saucepan goes the wine and balsamic vinegar.  On the stove top, bring the wine and balsamic vinegar to a boil, then reduce heat and reduce sauce until it becomes thicker, and so it clings to the spoon like a thin gravy, whisking occasionally. Once it reduces, take it off the stove, whisk in a pinch of cayenne pepper and honey. Pour into a cup or gravy boat, then set aside.
On the stove top, heat a couple of pats of butter in an iron pan/skillet, drizzle some olive oil in the pan (helps avoid the butter from burning).
On medium-high to high heat, sear the skirt steak so each side is nice and brown. While the meat is cooking on one side, occasionally give the top side a quick baste with the butter/oil that's in the pan with a large spoon... carefully, giving it a quick splash/baste. (Since this meat will finish cooking by broiling in the oven, it's really important that the heat in the pan is high so you can get a nice brown sear on each side, without actually cooking the meat throughout, especially since skirt steak is not a very thick cut of meat.  I recommend wearing some kind of protection on your hands like an oven mitt to avoid any scalding injuries.)  
Turn off the stove, remove the skirt steak from the burner, place a couple of pats of butter on the skirt steak and rub a little, but not so the pats of butter completely melt .
Place the iron pan/skillet with the skirt steak on the top rack of the oven broiler, which you've preheated to 450F and broil for 12 minutes. If the skirt steak is less than 1/2 inch thick, then just broil for 8 minutes. While the steak broils...
Toast some pine nuts in a dry skillet or grill pan...toast to your liking. Take off the stove and set aside.
Take the skirt steak out of the oven, place on a clean cutting board, and let the cooked meat rest about 10 minutes.
While the meat is resting, start assembling your plate by placing some fresh spinach on a plate.
After the meat has rested, slice it about 1/4 of an inch thick and fan out a few slices over the bed of spinach, drizzle the red wine balsamic reduction over the meat and a little but on the spinach and around the plate ever so lightly. Sprinkle with toasted pine nuts and, well... eat it!








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