Skirt Steak With Mustard Sauce As Made By Katano Kasaine
4.7(373)
Cook Time
-
Total Time
-
Yield
2 servings
Ingredients
1 lb skirt steak (455 g), room temperature
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons olive oil
¼ cup beef broth (60 mL)
2 tablespoons dijon mustard
1 tablespoon unsalted butter
1 ½ tablespoons capers in brine
rice, cooked, for serving
broccoli, steamed, for serving
Nutrition Info
Calories 594
Fat 32g
Carbs 8g
Fiber 25g
Sugar 1g
Protein 63g
How to Make It
1. Step
Cut steak in half crosswise. Season with the salt and pepper.
2. Step
Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
3. Step
After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
4. Step
Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
5. Step
Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
