Skirt Steak with Red Wine Sauce
Elevate your next steak night with this irresistible Skirt Steak with Red Wine Sauce recipe, a perfect blend of bold flavors and elegant simplicity. Tender, juicy skirt steak is expertly seared to develop a savory crust, then paired with a luscious red wine reduction enriched with fragrant shallots, garlic, fresh thyme, and a hint of butter for that velvety finish. With just 10 minutes of prep and 25 minutes of cook time, this dish is surprisingly quick to make yet sophisticated enough for date night or a special occasion. Serve this showstopping steak alongside creamy mashed potatoes or roasted vegetables for a restaurant-quality meal made right at home. Don't miss the way the rich, tangy red wine sauce enhances every bite of this flavorful cut of beef—it's a true masterpiece of simplicity and indulgence.
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Recipe Information
Ingredients
- 1 pound skirt steak
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 2 garlic cloves, minced
- 1 shallot, finely chopped
- 1 cup dry red wine
- 1 cup beef stock
- 3 fresh thyme sprigs
- 1 teaspoon sugar
Instructions
Remove the skirt steak from the refrigerator 30 minutes before cooking to allow it to come to room temperature.
Pat the steak dry with paper towels and season both sides with kosher salt and black pepper.
Heat a large skillet over medium-high heat and add 1 tablespoon of olive oil.
Once the oil is shimmering, add the steak to the skillet. Cook for 3-4 minutes on each side until a crust forms and it reaches your desired doneness (125°F for medium-rare).
Transfer the steak to a plate and cover with aluminum foil to rest.
In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter.
Add the minced garlic and chopped shallot, cooking for 1-2 minutes until fragrant and softened.
Pour in the red wine, scraping the bottom of the skillet with a wooden spoon to release any browned bits.
Add the beef stock, thyme sprigs, and sugar to the skillet. Simmer the mixture for 8-10 minutes, or until reduced by half.
Remove the thyme sprigs and whisk in the remaining 1 tablespoon of butter to make the sauce silky and smooth.
Thinly slice the rested steak against the grain.
Serve the steak drizzled with the red wine sauce and enjoy immediately.
Nutrition Facts
Calories |
2671 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 214.0 g | 274% | |
| Saturated Fat | 89.7 g | 449% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 600 mg | 200% | |
| Sodium | 1824 mg | 79% | |
| Total Carbohydrate | 16.3 g | 6% | |
| Dietary Fiber | 1.4 g | 5% | |
| Total Sugars | 6.6 g | ||
| Protein | 132.4 g | 265% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 14.3 mg | 79% | |
| Potassium | 2140 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
