Herbed skirt steak Recipe

How to make it

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• Dry skirt steak on paper towels.
• Using a very sharp knife, cut 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 steak 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. They 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.