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

AT A GLANCE

  • Serves 6 people

  • 6 180gm skirt steaks
  • For brushing: extra-virgin olive oil
  •  
  • Red wine butter
  • 125 ml (½ cup) veal stock
  • 250 ml (1 cup) red wine
  • 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
01   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.
02   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.
03   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.

Recipe:

EMMA KNOWLES AND LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

EMMA KNOWLES AND LISA FEATHERBY

Drinking Suggestion:

BIG WARM-CLIMATE CABERNET. , suggested by MAX ALLEN

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