Skirt Steak

• 1 or 2 garlic cloves, smashed and peeled
• Salt
• About 1/2 teaspoon fresh ginger, peeled and grated (optional)
• Freshly ground pepper
• A skirt steak of about 14 ounces, preferably grass-fed
• Light olive oil
• 1 tablespoon butter
• 1 fat shallot, finely chopped
• 1/4 cup red wine
• A sprinkling of chopped fresh parsley

1. Chop the garlic fine, then sprinkle on about 1/4 teaspoon of salt, and with the flat of your knife, mash the two together until you have a paste.
2. Mix the ginger into the paste, if youre using itit isnt French, but it adds a je ne sais quoi thats delicious.
3. Sprinkle on several generous grindings of pepper, rub this paste onto both sides of the steak, and cut it in thirds or in half, so that it will fit into your skillet.
4. Smear just a little oil on the bottom of a heavy 8-inch skillet, and heat until almost smoking, then lay in the steak and sear over high heat for 1 minute on each side.
5. Now put the pan in a preheated 350 oven for about 4 minutes (or more if you dont want it rare).
6. Remove the steak to a warm plate while you quickly make the sauce.
7. Swirl the butter in the hot skillet, and saute the shallot for a minute.
8. Splash in the wine, and reduce by half.
9. Pour the sauce over the portion of the steak you are going to eat immediately.
10. Top with some chopped parsley.
11. Even better than a steak sandwich is a plate of thinly sliced rare beef with Sauce Gribiche spooned over and a garnish of cucumbers and small tomatoes.
12. I first experienced this sauce at a little brasserie on the rue de Seine in Paris and immediately went home to work out the ingredients and create my own version.
13. There are many variations (mine is on page 160), and its a sauce to treasure, because it enhances so many cold meats, especially the organ meats I relish, as well as fish.

garlic, salt, fresh ginger, freshly ground pepper, light olive oil, butter, shallot, red wine, fresh parsley

Taken from www.epicurious.com/recipes/food/views/skirt-steak-377847 (may not work)