Pan-Seared Skirt Steak With Parmesan Cheese Sauce

Pan-Seared Skirt Steak with Parmesan Cheese Sauce is a decadent dinner that is sure to please your family and impress your guests. This recipe features juicy and flavorful skirt steak, pan-seared to perfection and served with a rich and creamy Parmesan cheese sauce. And even though it sounds fancy (because it is!), this recipe with step-by-step instructions is perfect for both novice and experienced cooks.

Considering what to make when your company comes over? If this skirt steak recipe isn’t for you, try this teriyaki glazed chicken recipe or this flavorful New Orleans shrimp. For dessert, serve these mini cheesecakes with chocolate ganache.

What You’ll Love About this Skirt Steak Recipe

• Incredibly tender skirt steak: The marinade infuses the beef with a delightful combination of flavors, resulting in a tender and juicy steak that is packed with taste.
• Creamy Parmesan Cheese Sauce: The velvety and savory Parmesan cheese sauce adds a luxurious touch to the dish.
• Quick and Easy: This recipe is easy to make and takes just a few minutes, making it a perfect option for a weeknight dinner or special occasion when you don’t want to spend hours in the kitchen.
• Versatile and Customizable: You can easily adjust the seasonings and ingredients according to your preferences.

What to Serve with Skirt Steak

This skirt steak is so flavorful, you can serve it with just about anything and you’re meal will be a hit. Here are some classic sides that won’t take much effort, but will complement the steak well.

• Roasted vegetables – try bell peppers, zucchini, cherry tomatoes, sweet potatoes, and cauliflower
• Creamy mashed potatoes
• Grilled asparagus – squeeze some lemon overtop and sprinkle some sea salt for an easy and flavorful dish
• Sauteed mushrooms
• Crispy roasted potatoes
• Green beans with garlic butter (or more of your cheese sauce)
• Caprese salad with balsamic reduction

Ingredients

• 1/2 cup red or white wine
• 1/4 cup Worcestershire sauce plus 2 tablespoons divided
• 4 tablespoons olive oil divided
• 2 cloves garlic smashed
• 1 teaspoon freshly cracked black pepper
• 1 1/2 pounds beef chuck flat iron steak
• 1/4 cup unsalted butter
• 1 large shallot, diced
• 1 cup heavy cream
• 1/2 cup freshly shredded parmesan cheese
• 1/2 tablespoon dried thyme
• Kosher salt and freshly cracked black pepper to taste

Instructions

STEP ONE: Make the marinade. In a large bowl, combine the wine, 1/4 cup Worcestershire sauce, 2 tablespoons olive oil, garlic, and pepper. Add the skirt steak and let sit for at least 30 minutes at room temperature.

STEP TWO: Prepare the skirt steak. Place a large skillet over medium-high heat. Add the olive oil, then remove the steak from the marinade. Blot the steak with a paper towel to remove excess marinade.

STEP THREE: Cook. Cook the steak in a hot skillet for 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 for 5 minutes.

STEP FOUR: Prepare the parmesan cheese sauce. Melt the butter in the same skillet. Add the shallots and cook for 3 minutes. Add heavy cream, parmesan cheese, Worcestershire sauce, dried thyme, salt, and pepper. Stir until it’s melted and the sauce is thick and creamy. Add more salt, pepper, or Worcestershire sauce to your liking.

STEP FIVE: Serve. Spoon the cream sauce on the bottom of a plate, then add a skirt steak. Top with additional cream sauce.

Tips and Recipe Notes

• Steak is always best when cooked at room temperature instead of cold from the fridge. For this recipe, marinate your steak on the counter for 30 minutes. This will allow the steak to come to room temperature before cooking.
• Allow your steak to sit on a cutting board for 5-10 minutes before cutting it open or serving it. The meat will reabsorb the juices, making your meat more tender and juicy when you eat it.
• You can replace the skirt steak with flank steak if you prefer. Cook in the same way for the same amount of time.

How to Store Leftovers

If you have any leftovers, place the cooked steak in an airtight container and store it in the refrigerator for up to 3-4 days.

Store the parmesan cheese sauce separately if possible. Transfer it to a separate container and keep it in the fridge for 3-4 days.

Can I Freeze Leftovers?

Yes, you can freeze both the cooked steak and the parmesan cheese sauce for later use. Here’s how:

Freezing the Steak: Wrap the steak tightly in plastic wrap or place it in a freezer-safe Ziploc bag, removing any excess air. Freeze for up to 2-3 months.

Freezing the Sauce: Transfer the sauce to a freezer-safe container or Ziploc bag, leaving some room for expansion. Freeze for up to 2-3 months.

Can I Make This Recipe Ahead of Time?

While the skirt steak is best enjoyed immediately after cooking, you can prepare some of this recipe ahead of time.

1. Marinade: You can mix together the marinade in advance and marinate the steak for up to 24 hours in the refrigerator. This allows the flavors to develop and intensify. Let the steak sit in the marinade on the counter for 1 hour at room temperature before cooking.
2. Parmesan Cheese Sauce: You can make the Parmesan cheese sauce ahead of time and store it in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop, stirring occasionally, until warmed through.
3. Prep Work: You can dice the shallots, smash the garlic, and measure out the ingredients in advance to make the cooking process smoother and quicker.

Doing any of these things ahead of time will be especially helpful if you’re having company over and want to minimize the time you spend in the kitchen.

Can this recipe be made gluten-free?

Yes, simply choose a gluten-free brand of Worcestershire sauce.

FAQs

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