Skirt Steak with Port and Roquefort
Photo: Annabelle Breakey
Skirt steak cooks quickly, making it ideal for weeknights; a velvety wine sauce gives it a special-occasion touch. Try it with hot, herb-flecked rice.
Wine Pairing: Renwood 2013 Premier Old Vine Zinfandel (Amador County; $20).
How to Make It
Step 1
1
In a large (not nonstick) frying pan over high heat, boil port, cream, and broth until large shiny bubbles form and sauce is reduced to about 1/2 cup, about 15 minutes. As sauce begins to reduce, stir often. Pour into a small bowl and add 1 oz. (2 tbsp.) cheese; stir until cheese is melted. Rinse pan and wipe dry.
Step 2
2
Season steak with salt and pepper. Return frying pan to high heat, add oil, and swirl to coat pan. Lay steak in pan and brown on both sides, about 6 minutes total for rare, 8 minutes total for medium-rare; turn pieces occasionally. As fat accumulates, tilt pan to pool fat, then soak up with a wad of paper towels.
Step 3
3
When steak is done, transfer to a platter and tent with foil to keep warm. Pour sauce back into pan and stir to scrape up browned bits.
Step 4
4
Slice steak across the grain, drizzle with sauce, and top with green onions and remaining 2 oz. cheese, breaking it into small chunks as you go.
Ingredients
1 cup ruby port
1 cup whipping cream
1/2 cup reduced-sodium chicken broth
3 ounces Roquefort cheese, divided
1 to 1 1/4 lbs. skirt steak, cut to fit the pan as needed
1/2 teaspoon kosher salt
1/2 teaspoon pepper
1 teaspoon extra-virgin olive oil
1/4 cup thinly sliced green onions
Directions
Step 1
1
In a large (not nonstick) frying pan over high heat, boil port, cream, and broth until large shiny bubbles form and sauce is reduced to about 1/2 cup, about 15 minutes. As sauce begins to reduce, stir often. Pour into a small bowl and add 1 oz. (2 tbsp.) cheese; stir until cheese is melted. Rinse pan and wipe dry.
Step 2
2
Season steak with salt and pepper. Return frying pan to high heat, add oil, and swirl to coat pan. Lay steak in pan and brown on both sides, about 6 minutes total for rare, 8 minutes total for medium-rare; turn pieces occasionally. As fat accumulates, tilt pan to pool fat, then soak up with a wad of paper towels.
Step 3
3
When steak is done, transfer to a platter and tent with foil to keep warm. Pour sauce back into pan and stir to scrape up browned bits.
Step 4
4
Slice steak across the grain, drizzle with sauce, and top with green onions and remaining 2 oz. cheese, breaking it into small chunks as you go.
