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    Recipe for skirt steak with pan sauce

    JOSH REYNOLDS FOR THE BOSTON GLOBE

    Serves 4

    To get a proper sear, you want an incredibly hot pan, advises Michael Leviton. Cook only two steaks at a time to avoid overcrowding the pan, and rest them for at least 5 minutes before serving. “This allows time for the juices to equalize,” he says. The real star of this dish is the flavor-packed pan sauce, made by deglazing the skillet with wine and aromatics after the steaks are done.

    2pounds skirt steak, cut
    into 4 portions
    Salt and pepper, to taste
    2tablespoons vegetable oil
    ¼ small onion, chopped
    1garlic clove, smashed with the side of a knife
    4sprigs fresh thyme
    1cup chicken stock
    ½ cup red wine
    1tablespoon butter

    1. Liberally season the steaks with salt and pepper. Heat a large skillet over high heat. Add 2 tablespoons vegetable oil and when it is hot, add 2 steaks. Cook for 1½ minutes, moving them around the pan every so often for an even sear.

    2. Turn the steaks and continue cooking until an instant-read thermometer reads 120 degrees (the steaks will rest and the temperature will rise 10 to 15 degrees, yielding medium rare meat). Transfer to a plate and cook the remaining steaks in the same way.

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    3. Spoon off and discard the oil in the pan, leaving the brown bits. Add the onion and garlic. Cook, stirring often, for 3 minutes or until the onion softens.

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    4. Add the wine and cook, scraping up the brown bits as the wine cooks down, until it reduces by half.

    5. Begin adding chicken stock, ¼ cup at a time, waiting about 1 minute between additions, until there is about ½ cup of liquid in the pan. Turn off the heat. Strain the sauce into a bowl. Discard the solids and return the liquid to the pan.

    6. Stir in the butter and whisk until it melts. Slice the steaks ¼-inch thick, cutting at a 45-degree angle, across the grain. Serve with the pan sauce. Adapted from Michael Leviton