Dinner Tonight: Skirt Steak With Red Wine Sauce Recipe

• 3/4 pound skirt steak
• 1/2 teaspoon salt
• Black pepper
• 1/2 tablespoon vegetable oil
• 1/2 cup red wine
• 2 fresh thyme sprigs
• 1 bay leaf
• 1/2 teaspoon sugar
• 1/4 teaspoon Worcestershire sauce
• 1 tablespoon butter, cut into 1/4 inch chunks

1. Pour the oil into a large skillet over medium-high heat. Sprinkle the salt and a pinch of black pepper on the steak. Place it in the pan and cook it for 5-7 minutes, flipping halfway through. Set aside.
2. Pour off any fat in the skillet, leaving the browned bits. Turn off the heat and let the pan cool down for minute. Then turn the heat to medium and add the wine, thyme, bay leaf, sugar, and Worcestershire sauce. Bring to a boil and scrape the bottom of the pan with a wooden spoon. Dislodge any brown bits that have stuck to the pan. Reduce mixture by half, which should take about 3 minutes.
3. Turn off the heat, remove the bay leaf and thyme, and add the butter. Stir until the butter has incorporated into the sauce. Season with more salt and pepper to taste.
4. Thinly slice the steak against the grain. Spoon the sauce over top and serve.

skirt, salt, black pepper, vegetable oil, red wine, thyme, bay leaf, sugar, worcestershire sauce, butter

Taken from www.seriouseats.com/recipes/2009/01/skirt-steak-with-deglazing-red-wine-sauce-recipe.html (may not work)