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Receta Braised Skirt Steak
by Global Cookbook

Braised Skirt Steak
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Ingredientes

  • 2 Tbsp. extra-virgin extra virgin olive oil (30 ml)
  • 1 1/2 c. diced mixed mushrooms (shiitake, cremini and oyster) (375 ml)
  • 1/2 x onion, finely diced (125 ml)
  • 1 x rib celery, finely diced (3 tbsp.) (45 ml)
  • 2 clv garlic, chopped
  • 1 Tbsp. mixed herbs (rosemary, thyme and parsley) (15 ml)
  • 1 bn arugula, cleaned
  • 2 Tbsp. pine nuts (30 ml)
  • 1 c. 1/2-inch cubed brioche (or possibly any egg bread) (250 ml)
  • 1 x egg
  • 1/4 c. white wine (60 ml) coarse salt and cracked black pepper, to taste Skirt Steak Braise
  • 1 lb skirt steak (454 g)
  • 1 1/2 Tbsp. extra virgin olive oil (22 ml)
  • 1 x to 2 ribs fennel, minced (1/4 c.) (60 ml)
  • 1 x carrot, minced (1/2 c.) (125 ml)
  • 2 sprg thyme
  • 1 x bay leaf
  • 1 Tbsp. whole black peppercorns
  • 1 x garlic head, halved
  • 1/4 c. red wine (60 ml)
  • 3/4 c. beef broth (175 ml) coarse salt and cracked black pepper, to taste Assembly
  • 1/4 c. beef broth (60 ml)
  • 1 Tbsp. red wine (15 ml)
  • 1 tsp grainy mustard (5 ml)
  • 2 Tbsp. butter (30 ml)

Direcciones

  1. Heat the extra virgin olive oil in a medium saute/fry pan over high heat. Add in the onion, celery, garlic and mushrooms. Saute/fry vegetables till soft and liquid from the mushrooms has evaporated, about 6 min. Add in the mixed herbs, arugula, pine nuts and brioche cubes. Cook for an additional 3 min. Add in the white wine and continue to cook till the liquid has evaporated. Remove from heat and cold completely. Mix in the egg.
  2. Skirt Steak Braise:Preheat oven to 375 degrees F.Lay out the skirt steak, vertically, and season with salt and pepper. Add in the cooled stuffing to the bottom third of the steak and roll up, width-wise. Secure with butcher's twine.
  3. Heat a medium saute/fry pan over high heat and add in the extra virgin olive oil. Brown the stuffed skirt steak on all sides. Transfer steak to an 8 x 8-inch roasting pan. Add in the fennel, carrot, thyme, bay leaf, black peppercorns and garlic to the saute/fry pan and cook for 2 min. Deglaze with the red wine and beef broth. Scrape the brown bits off the bottom of the pan with a wooden spoon and transfer entire contents of the pan to the roasting pan. Cover with aluminum foil and place in preheated oven. Braise till meat is tender, about 11/2 hrs.
  4. Assembly:Remove skirt steak from roasting pan and place on cutting board. Cover with aluminum foil and let rest for 10 min. To make the sauce, strain the pan juices from the roasting pan into a small saucepan. Throw away the solids. Add in the beef broth and red wine to the saucepan. Bring to a boil. Whisk in the grainy mustard and butter.
  5. Slice the skirt steak into 1/2-inch slices. Spoon the sauce over the steak and serve immediately.
  6. Yield: 4 servings
  7. Skirt steak is a flavourful cut from the flank but its a tough cut so it needs to be braised or possibly marinated. You can also use flank steak in this recipe instead of the skirt steak.