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Sauteed Skirt Steak with Braised Scallions

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Sauteed Skirt Steak with Braised Scallions

Sauteed Skirt Steak with Braised Scallions

amanda

Equipment

  • Skillet/Fry Pan, 12-inch, Non-Stick/Cast Iron

  • Digital Instant Read Thermometer

  • Sauté Pan Set, Stainless Steel - 2-Piece

  • Scallion Frying Pan

  • Stainless Steel Skillet, 3-Quart Oven to Table

  • Sauté Pan Set, Nonstick Frying Pan and Tear-Off Lid

  • Heavy Duty Skillet, 12" Oven Safe, Cast Iron

  • Meat Thermometer

  • Casserorante Dish, 2 Quart Oven Safe

  • Nonstick Skillet (Premium) Frying Pan and Lid, 12" Oven Safe

Ingredients

  • 1 1/4 pounds skirt steak, cut into 4 pieces

  • 1 teaspoon salt

  • 1/2 teaspoon black pepper

  • 1 tablespoon vegetable oil

  • 2 tablespoons unsalted butter

  • 3/4 cup water

  • 1 pound scallions (3 or 4 bunches), trimmed to 7 inches long

  • 1 tablespoon fresh lime juice, or to taste

  • Garnish: lime wedges

Instructions

1

Instruction 1

Put oven rack in middle position and preheat oven to 200°F.
2

Instruction 2

Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.
3

Instruction 3

Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, tightly covered, over moderate heat until scallions are tender, 5 to 7 minutes. Transfer scallions with tongs to a platter and put steaks on top.
4

Instruction 4

Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.
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