Skirt Steaks with Red Wine Butter Sauce Art Smith
Juicy, tender skirt steaks take center stage in this elevated recipe, accompanied by a rich and velvety red wine butter sauce inspired by Art Smith. Perfectly seasoned and seared to perfection, the steaks are complemented by a luxurious sauce made from dry red wine, beef stock, fresh thyme, and a touch of heavy cream for a silky finish. This skillet-to-table dish comes together in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Serve with roasted vegetables or creamy mashed potatoes to create a flavorful and elegant meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) skirt steak
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 6 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 medium (minced) shallot
- 2 cloves (minced) garlic
- 1 cup dry red wine
- 1 cup beef stock
- 2 sprigs fresh thyme
- 2 tablespoons heavy cream
Instructions
Remove the skirt steaks from the refrigerator and allow them to come to room temperature for about 20 minutes. This ensures even cooking.
Season both sides of the steaks generously with kosher salt and black pepper.
Heat a large skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter.
Once the skillet is hot and the butter starts to foam, sear the steaks for 3-4 minutes per side for medium-rare. Adjust cooking time based on desired doneness.
Transfer the steaks to a plate and tent with aluminum foil to rest while preparing the sauce.
In the same skillet, reduce the heat to medium. Add the remaining 1 tablespoon of olive oil and 2 tablespoons of butter.
Add the minced shallot and garlic to the skillet. Sauté until fragrant and softened, about 2-3 minutes.
Pour in the red wine, scraping up any browned bits from the bottom of the skillet with a wooden spoon. Bring to a boil and reduce by half, about 5-7 minutes.
Add the beef stock and thyme sprigs to the skillet. Simmer for another 5 minutes until the sauce slightly thickens.
Remove the thyme sprigs, then whisk in the remaining 3 tablespoons of butter, followed by the heavy cream. Stir until the sauce is smooth and glossy.
Taste the sauce and adjust seasoning with additional salt and pepper as needed.
Serve the skirt steaks on individual plates, spooning the red wine butter sauce generously over the top. Pair with a side of roasted vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1687 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 148.0 g | 190% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 343 mg | 114% | |
| Sodium | 2193 mg | 95% | |
| Total Carbohydrate | 16.8 g | 6% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 4.9 g | ||
| Protein | 37.0 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 120 mg | 9% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 1003 mg | 21% | |
*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.
