Smothered Skirt Steak

The Washington Post, November 30, 2005

• • Course: Main Course
• • Features: Fast

Summary:

Smothered, as in smothered with fragrant, sauteed onions. Underneath the onions: skirt steak, the marbled, robust cut of beef best known for fajitas. It's a glorious combination. Serve with mashed sweet potatoes.

4 servings

Ingredients:

• • 1/2 stick (2 ounces) unsalted butter
• • 2 onions, sliced
• • 1/2 teaspoon garlic powder
• • 1/2 teaspoon salt
• • Freshly ground black pepper
• • 4 pieces (24 ounces) skirt steak (available at many meat counters and can usually be special-ordered by stores that do not carry it on a regular basis)
• • 1/2 cup homemade beef stock or low-sodium canned broth
• • 2 teaspoons Worcestershire sauce
• • 2 teaspoons tomato paste (or ketchup)

Directions:

In a large heavy skillet (preferably cast iron) over medium-low heat, melt the butter. Add the onion, garlic powder and salt and the pepper to taste. Cook until the onions are wilted and slightly golden, about 15 minutes. Using a slotted spoon, remove the onions and set aside.

Increase the heat to medium-high. Season the steaks with salt and pepper to taste, and saute them until browned on the outside and red and juicy on the inside, 2 to 3 minutes per side. (Depending on the skillet size, it may be necessary to brown the steaks in batches.) Transfer the meat to individual plates and keep it warm.

Pour off the fat and return the onions to the skillet. Stir in the remaining ingredients and cook until heated through and just slightly thickened, 2 minutes. Spoon over the steaks and serve immediately.

Recipe Source:

Adapted from "The New Basics," by Julee Rosso and Sheila Lukins (Workman Publishing, 1989).

569 calories, 45g fat, 21g saturated fat, 120mg cholesterol, 421mg sodium, 6g carbohydrates, 1g dietary fiber, n/a sugar, 33g protein.