Broiled Skirt Steak w/ Garlic-Brandy Butter & Sautéed Leeks
Makes 4 servings
Ingredients
For the compound butter:
6 TB unsalted butter, softened
3 TB finely chopped parsley
2 medium garlic cloves, minced
1 TB brandy
Kosher salt & freshly ground black pepper, to taste
For the steak & leeks:
3 TB olive oil, plus more for brushing
3 large leeks, white and pale green parts only, sliced about an inch thick
2 pounds trimmed skirt, flank, or hanger steak
Directions
For the compound butter:
Place the butter, parsley, garlic, and brandy in a small bowl with maybe 1/8 teaspoon pepper and 1/4 teaspoon salt. Mix with a fork until combined completely, then taste and adjust for seasoning, if necessary. If making ahead of time, store covered in the refrigerator.
For the steak & leeks:
Turn your oven's broiler/grill to high and position a rack about 6 inches below the heating element, if possible.
While the broiler/grill heats, set a large skillet over medium heat, add the oil, and once heated, toss in the leeks. Sprinkle with salt, then cover and cook until the leeks have softened, stirring occasionally, for about 10 minutes. Set aside.
Pat the steak dry, brush each side with olive oil and season with salt and pepper. Place steak on a broiler/grill-proof baking sheet or other baking dish and broil/grill about 5 minutes per side for medium-rare. Transfer the steak to a plate, tent with foil, and let it rest for 10 minutes.
When ready to serve, slice the steak against the grain and arrange slices atop a bed of the leeks, pour over some of the steak juices, and top with the garlic-brandy butter.
Recipe loosely based on one from Food & Wine's Annual Cookbook 2013
Makes 4 servings
Ingredients
For the compound butter:
6 TB unsalted butter, softened
3 TB finely chopped parsley
2 medium garlic cloves, minced
1 TB brandy
Kosher salt & freshly ground black pepper, to taste
For the steak & leeks:
3 TB olive oil, plus more for brushing
3 large leeks, white and pale green parts only, sliced about an inch thick
2 pounds trimmed skirt, flank, or hanger steak
Directions
For the compound butter:
Place the butter, parsley, garlic, and brandy in a small bowl with maybe 1/8 teaspoon pepper and 1/4 teaspoon salt. Mix with a fork until combined completely, then taste and adjust for seasoning, if necessary. If making ahead of time, store covered in the refrigerator.
For the steak & leeks:
Turn your oven's broiler/grill to high and position a rack about 6 inches below the heating element, if possible.
While the broiler/grill heats, set a large skillet over medium heat, add the oil, and once heated, toss in the leeks. Sprinkle with salt, then cover and cook until the leeks have softened, stirring occasionally, for about 10 minutes. Set aside.
Pat the steak dry, brush each side with olive oil and season with salt and pepper. Place steak on a broiler/grill-proof baking sheet or other baking dish and broil/grill about 5 minutes per side for medium-rare. Transfer the steak to a plate, tent with foil, and let it rest for 10 minutes.
When ready to serve, slice the steak against the grain and arrange slices atop a bed of the leeks, pour over some of the steak juices, and top with the garlic-brandy butter.
Recipe loosely based on one from Food & Wine's Annual Cookbook 2013
