Pan-Seared Skirt Steak With Parmesan Cheese Sauce
Pan-seared skirt steak is a decadent and flavorful dish that is sure to impress your guests. This dish takes the tender and juicy skirt steak and elevates it with a tangy and rich blue cheese and shallot sauce.
Servings: 4
Calories: 708kcal
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
- 1/2 stick unsalted butter
- 1 large shallot diced
- 1 cup heavy cream
- 1/2 tablespoon dried thyme
- Kosher salt and freshly cracked black pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Serve. Spoon the cream sauce on the bottom of a plate, then add a skirt steak. Top with additional cream sauce.
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.
Nutrition
Serving: 1g | Calories: 708kcal | Carbohydrates: 8g | Protein: 39g | Fat: 56g | Saturated Fat: 26g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 22g | Trans Fat: 0.5g | Cholesterol: 200mg | Sodium: 334mg | Potassium: 845mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1263IU | Vitamin C: 4mg | Calcium: 116mg | Iron: 5mg