Name: Pan-fried skirt steak with red wine butter and fat chips
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 6 180gm skirt steaks; For brushing: extra-virgin olive oil; Red wine butter; 125 ml veal stock (½ cup); 250 ml red wine (1 cup); 2 golden shallots, finely chopped; 125 gm butter, softened; 1 clove of garlic, finely chopped; ½ lemon, finely grated rind and juice only; 2 tbsp chopped flat-leaf parsley leaves; Fat chips; 3 large sebago potatoes, unpeeled and cut into 1.5cm-thick chips; For deep-frying: vegetable oil

Pan-fried skirt steak with red wine butter and fat chips

Australian Gourmet Traveller recipe for pan-fried skirt steak with red wine butter and fat chips

Serves 6

Prep

15M

Cook

45M

Total

Ingredients

6 180gm skirt steaks

For brushing: extra-virgin olive oil

Red wine butter

125 ml veal stock (½ cup)

250 ml red wine (1 cup)

2 golden shallots, finely chopped

125 gm butter, softened

1 clove of garlic, finely chopped

½ lemon, finely grated rind and juice only

2 tbsp chopped flat-leaf parsley leaves

Fat chips

3 large sebago potatoes, unpeeled and cut into 1.5cm-thick chips

For deep-frying: vegetable oil

Method

Main

1.For red wine butter, simmer stock over medium heat until reduced to 1/3 cup (about 10 minutes). Meanwhile, combine wine and shallot in a separate saucepan and simmer over medium heat until reduced to ½ cup (about 15 minutes). Add stock and simmer until syrupy (4 minutes). Remove from heat, cool, then transfer to a food processor, add rest of ingredients, season to taste with sea salt and freshly ground black pepper and pulse.

2.For chips, place potato in a saucepan, cover with cold water and bring to the boil over medium-high heat. Drain, place on absorbent paper and pat dry. Heat oil in a deep-fryer to 180C. Deep-fry chips until golden (5 minutes), then season with salt.

3.Brush steaks with oil and season. Heat a heavy-based frying pan over medium-high heat, add 2 steaks and cook until brown on both sides and cooked to rare (3 minutes each side). Transfer to a plate, cover with foil and rest in a warm place while you cook remaining steaks. Slice steaks across the grain to 5mm thick and serve with red wine butter and chips.