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

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

William Meppem
6
15M
45M
1H

Ingredients

Red wine butter
Fat chips

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.

Drink Suggestion: Big warm-climate cabernet. Drink suggestion by Max Allen

Notes

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