Pan-fried skirt steak with red wine butter and fat chips
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Serves
6
Cooking Time
Prep time 15 mins, cook 45 mins (plus cooling)
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6
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180gm skirt steaks
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For brushing:
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extra-virgin olive oil
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| Red wine butter |
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125 ml (½ cup)
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veal stock
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250 ml (1 cup)
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red wine
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2
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golden shallots, finely chopped
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125 gm
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butter, softened
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1
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clove of garlic, finely chopped
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½
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lemon, finely grated rind and juice only
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2 tbsp
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chopped flat-leaf parsley leaves
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| Fat chips |
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3
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large sebago potatoes, unpeeled and cut into 1.5cm-thick chips
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For deep-frying:
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vegetable oil
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1
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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.
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2
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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.
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3
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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.
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Drink Suggestion Big warm-climate cabernet.
RECIPE Emma Knowles and Lisa Featherby
PHOTOGRAPHY William Meppem
STYLING Emma Knowles and Lisa Featherby
DRINK SUGGESTION Max Allen