Skirt Steak With Red-Wine Sauce

• 1 12 lbs skirt steaks, cut into 4 pieces
• 34 teaspoon salt
• 14 teaspoon black pepper
• 1 tablespoon olive oil
• 34 cup dry red wine
• 4 fresh thyme sprigs
• 1 bay leaf
• 1 teaspoon sugar
• 12 teaspoon Worcestershire sauce
• 2 tablespoons cold unsalted butter, cut into small pieces

1. Pat dry steaks and sprinkle all over with salt and pepper.
2. Heat oil in 1 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare.
3. Transfer to a platter.
4. Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits.
5. Continue to boil until reduced by half, about 3 minutes.
6. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme.
7. Stir in butter and salt and pepper to taste and serve with steaks.

skirt, salt, black pepper, olive oil, red wine, thyme, bay leaf, sugar, worcestershire sauce, cold unsalted butter

Taken from www.food.com/recipe/skirt-steak-with-red-wine-sauce-158837 (may not work)