Wednesday, February 23, 2011
Skirt Steak w/ Stout Pan Sauce
Confession. I love gravy. Like, really. I love gravy. Sometimes I can't have enough of it. And you can obviously see by the way this dish was plated, that I'm not joking.
This was one of those dinners that I had to savor every bite. This is literally whipped up in less than 30 minutes and is perfect for those hectic, busy weeknights where it sometimes seems impossible to get a really great dinner made. Well, worry no more. Because this will be your go-to meal! If you're a carnivore, that is. =)
Adapted from Bon Appetit's recipe
5 teaspoons Dijon mustard, divided
1/2 lb. skirt steak
salt and pepper, to taste
2 teaspoons olive oil, divided
1 tablespoon unsalted butter
2 teaspoons flour
1 garlic clove, minced
1/2 cup chicken stock
1/2 cup stout (I used a local brewery beer - BBC Heine Brother's Coffee Stout)
1 tablespoon dark brown sugar
1 tablespoon soy sauce
Spread 1 teaspoon of Dijon mustard on each side of the skirt steak. Season with salt and pepper, to taste.
Heat a large skillet under medium high heat and add 1 teaspoon olive oil until shimmering. Add skirt steak to pan and cook for about 2-3 minutes per side for a medium rare. Transfer steak to a cutting board and let rest. Tent with foil.
In a small bowl, mash together the butter and flour until you get a nice paste.
Heat the same skillet you used to cook stead under medium high heat once again. Heat remaining teaspoon of olive oil and add garlic. Saute for about 30 seconds, or until fragrant. Add chicken broth, scraping up any brown bits on the pan, and bring to a boil. Whisk in stout, brown sugar, soy sauce, and remaining 3 teaspoons of Dijon mustard. Slowly stir in butter-flour mixture.
Bring mixture to a boil and cook for about 3-5 minutes, or until sauce has thickened.
Slice the skirt steak thinly and top with the sauce.
I made some cheddar-bacon mashed potatoes and served the steak and sauce atop that. Of course, I needed to make sure I didn't run out of sauce (because it was just that good!) and filled my plate. I thought it was a nice touch, and you better believe I didn't run out of sauce. =)
The flavors were amazing in this, and I love that it can differ depending on the type of beer you use, so feel free to experiment! But definitely definitely give this one a go if you're a meat-eater! You won't be disappointed! Enjoy guys!