Fine Cooking Magazine - November/December 2020

Servings:4

I like adding the balsamic glaze to this steak just before serving so that its dramatic dark streaks add a beautiful visual contrast.

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1-1/2 lb. skirt steak, trimmed of excess fatty patches, cut into 4 or 5 even pieces, at room temperature
Kosher salt and freshly ground black pepper
3 Tbs. olive oil
1 cup finely diced leek, white and light-green parts only, from about 2 medium or 1 very large leek
1/2 cup dry white wine
1/2 cup heavy cream
1/4 cup lower-salt beef broth
1-1/4 oz. finely grated Parmigiano-Reggiano (about 1 cup grated on a rasp)
2 tsp. chopped fresh rosemary
Zest of 1 lemon (about 1 tsp.)
Balsamic glaze, for serving

Calories (kcal) : 560
Fat Calories (kcal): 330
Fat (g): 38
Saturated Fat (g): 14
Polyunsaturated Fat (g): 2.5
Monounsaturated Fat (g): 17
Cholesterol (mg): 155
Sodium (mg): 750
Carbohydrates (g): 9
Fiber (g): 1
Sugar (g): 4
Protein (g): 42

Preparation

Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper.
Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes (it’s ready when a droplet of water instantly evaporates upon hitting the surface). Add 2 Tbs. of the oil. Once it’s shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced.
Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce.
Return the skillet to the stovetop over medium-high heat. Add the leek and the remaining 1 Tbs. of oil, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until the leek softens and browns lightly, about 3 minutes.
Raise the heat to high, and add the wine. Cook, stirring, until the wine almost completely evaporates, about 3 minutes. Add the cream and broth, and simmer until the mixture reduces and thickens so that it coats the back of a spoon, about 3 minutes. Remove from the heat, and stir in the cheese, rosemary, lemon zest, and salt and pepper to taste.
Spoon the sauce over the steak, drizzle with balsamic glaze, and serve immediately.