Skirt Steaks With Red Wine Butter Sauce (Art Smith)

• 1 2/3 lbs skirt steaks, cut into 4 equal portions
• salt
• fresh ground pepper
• 1 tablespoon vegetable oil
• 1 cup red wine (Zinfandel or Shiraz)
• 1/3 cup finely chopped shallot
• 1 garlic clove, finely chopped
• 6 tablespoons unsalted butter, cut into tablespoons and chilled
• chopped parsley, for serving

1. Season steaks with salt and pepper.
2. Heat oil in a large skillet over high heat until the oil is very hot but not smoking.
3. Add in the steaks; cook until the undersides are well browned, about 3 minutes.
4. Decrease heat to medium; turn and cook until the other sides are browned and the steaks feel somewhat soft when pressed in the center, about 4 minutes more for medium-rare (do not cook skirt steak more than medium-rare, or it will toughen).
5. Transfer the steaks to 4 dinner plates.
6. Drain the fat from the skillet; add in the red wine, shallots, and garlic; bring to a boil over high heat.
7. Boil until the wine has reduced by half, about 3 minutes.
8. Decrease heat to very low; whisk in the butter, 1 tablespoon at a time, to slightly thicken the sauce.
9. Season with salt and pepper.
10. Pour some of the sauce over the steaks and sprinkle with parsley; serve immediately.

skirt, salt, fresh ground pepper, vegetable oil, red wine, shallot, garlic, unsalted butter, parsley

Taken from www.food.com/recipe/skirt-steaks-with-red-wine-butter-sauce-art-smith-364182 (may not work)