Skirt Steak the French wayFrom nightkitchen 7 years ago
- 1 ½ lb skirt steak, aka flap meat shopping list
- ¼ c sharp or grainy mustard shopping list
- 2 c assorted fresh herbs—my friend used tarragon, thyme and parsley; I recently used chervil, basil and thyme. I think you can grab pretty much anything except mint—and maybe that would work too. If you are using rosemary, I would keep that to under ¼ c. of the mixture. shopping list
- 2 T butter shopping list
- 2 T peanut oil shopping list
- 1/3 c red wine (optional) shopping list
How to make it
- Dry skirt steak on paper towels.
- Using a very sharp knife, slash the pieces of steak lightly across the grain. This cut varies in thickness, so you might like to divide the pieces up so that each half is mostly thick or mostly thin.
- Spread mustard lightly on the filament side of each piece. You may not need all the mustard.
- Mince herbs somewhere between fine and coarse. A mezzaluna is perfect for this. You do not want them puréed.
- Press the herbs into the mustard. Try to cover the entire side in a thin even layer.
- Melt butter in a non-stick sauté pan, and add oil. Set the flame/heat on high.
- Sauté the steak, non-herb side down, over high heat until a nice dark crust has formed. Turn and sauté on the other side. You might like to add a bit more butter or oil, because the herbs will tend to stick. This side will not brown as much. Look to see that the juices are still very red, or cut into the meat to make sure that it still looks no more than medium-rare, rare if possible. The steaks will continue cooking on retained heat when you remove them from the pan. Place them on a serving platter.
- If you like, deglaze the pan with the red wine. Simmer and scrape until the wine is reduced and there is no more alcohol smell. Remove pan from heat, add 1 T butter, and swirl until the butter is incorporated. **Do not stir!**
- Pour this sauce over the steak and serve. Yummers.