Skirt Steak with Port and Roquefort

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).

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

Step 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

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

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

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.

Nutrition Facts

Servings 0

Amount Per Serving
Calories 534Calories from Fat 67

% Daily Value *
Total Fat 40g62%

Saturated Fat 22g111%
Cholesterol 161mg54%
Sodium 695mg29%
Total Carbohydrate 11g4%

Dietary Fiber 0.3g2%
Protein 32g64%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

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Skirt Steak with Port and Roquefort