Sauteed Skirt Steak with Braised Scallions
Tender skirt steak sautéed to perfection, served with braised scallions in a flavorful lime-butter sauce. This restaurant-quality dish combines the rich flavor of steak with the mild oniony taste of tender scallions.
Ingredients
- •1¼ pounds skirt steak
- •1 teaspoon salt
- •½ teaspoon black pepper
- •1 tablespoon vegetable oil
- •2 tablespoons unsalted butter
- •¾ cup water
- •1 pound scallions
- •1 tablespoon fresh lime juice
- •1 serving lime wedges
Cooking Instructions
- 1.
Put oven rack in middle position and preheat oven to 200°F.
5 min
- 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.
7 min
- 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.
7 min
- 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.
3 min
