One of my most trending recipes is my Keto Filet Mignon with Blue Cheese Shallot Sauce, and today I am making a pan-seared skirt steak with a yummy red wine marinade to make it. #Sponsored In partnership with Erath Wines, I used their pinot noir to make the steak marinade and this recipe is BOMB! I can’t say enough about how delicious Erath Wines are.

This holiday there is only one wine to serve: Erath! Erath’s Pinot Noir is the perfect complement to any holiday meal that has so many flavors on one plate. Let’s make this yummy pan-seared skirt steak!

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INGREDIENTS

For the pan-seared skirt steak marinade

• 1 1/2 lbs beef chuck flat iron steak
• 1/2 cup Pinot Noir Erath Wines
• 1/4 cup Worcestershire sauce
• 2 garlic cloves, smashed
• 1tsp freshly cracked black pepper

For the blue cheese shallot sauce

• 1/2 stick unsalted butter, softened
• 1 large shallot, sliced
• 1 cup heavy cream
• 2 tablespoons Worcestershire sauce
• 1/2 tablespoon fresh or dried thyme
• Kosher salt and freshly cracked black pepper, to taste

Asparagus salad

• 1 asparagus bundle (thick spears)
• Fresh lemon juice
• 1 tbsp apple cider vinegar
• Kosher salt and freshly cracked black pepper, to taste

INSTRUCTIONS

Place a large skillet over medium-high heat. Add 2 Tbsp. olive oil, and remove the steak from the marinade. Blot the steak with a paper towel to remove excess marinade. Cook steak in hot skillet 3-4 minutes on each side or until a meat thermometer registers 130° (medium-rare). Transfer steak to a plate, and cover loosely with aluminum foil; let stand 5 minutes.

Prepare blue cheese shallot cream sauce

1. Melt ½ stick of butter in the same skillet that you cooked the skirt steak.

2. Add your shallots and cook for 3 minutes.

3. Add heavy cream, Worcestershire sauce, fresh or dried thyme, salt, and pepper. Stir together.

4. Turn off the heat and add your blue cheese crumbles. Stir until it’s melted and the sauce is thick and creamy. Add more salt, pepper, or Worcestershire sauce to your liking.

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Prepare shaved asparagus salad

Using a vegetable peeler, shave the asparagus into long, thin strips and transfer to a large bowl. Add the juice of half a lemon, 1 tbsp apple cider vinegar, salt, and pepper. Toss and set aside.

To serve: spoon the cream sauce on the bottom of a plate, add sliced against the grain skirt steak strips. Add asparagus salad on top. ENJOY!

Looking for more recipes? Give these a try:

1. BEST JOANNA GAINES CREAMY CHICKEN POBLANO SOUP
2. EASY CROCKPOT PORK RAMEN RECIPE

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