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Saturday, March 1, 2014

Skirt Steak with Mustard Sauce

Easy recipe with great results.


2 lb skirt steak (obviously adjust to the number of people but 1/4-1/3 lb meat per person)
Salt and Pepper
Olive oil
2 large shallots chopped fine
2 tsp fresh thyme


2 cups chicken stock
1/4 cup Dijon mustard
2 Tbl butter
2 Tbs parsley

Steak:  Trim skirt steak so there is little fat.  Rub steak with olive oil and season with salt and pepper.  Prepare grill so it is sizzling hot.  (Note:  This is a fast cooking steak so be sure to have everything else ready to go when you put it on the grill.)  Grill steak for about 5-7 minutes each side until a meat thermometer registers about 130' depending on how rare you want it cook more or less.  Let it rest for about 5 minutes and then slice thin on the diagonal.

Sauce:  Bring chicken stock to a light boil.  Whisk in Dijon.  Return to light boil for about 1 minute.  Add butter stirring constantly until melted.  Add parsley.  Set aside.

To serve you can put the steak on a bed of greens (Italian or Arugula are both nice) or over rice (I change the sauce to a cracked peppercorn if I do rice).  Sprinkle on the shallots and thyme over steak and drizzle mustard sauce on top or serve on the side.

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