Name: Smothered Skirt Steak
Yield: 2 portions
Ingredients: 1 teaspoon Worcestershire sauce; Freshly ground black pepper, to taste; 1 teaspoon tomato paste or ketchup; ¼ teaspoon salt; ¼ teaspoon garlic powder; 1 onion, sliced; 2 pieces (6 ounces each) skirt steak; 2 tablespoons unsalted butter; ¼ cup homemade beef stock or canned broth

Preparation info

2
portions

Difficulty
Easy

Appears in

The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

About

These steaks are rich and robust, with sautéed onions in a sauce evoking thoughts of a barbecue. Serve these with Six Pepper Slaw and Garlic Mashed Potatoes.

Ingredients

2 tablespoons unsalted butter
1 onion, sliced
¼ teaspoon

Main course

Method

In a small heavy skillet (preferably cast iron), melt the butter. Add the onion, garlic powder, salt, and pepper. Cook over medium-low heat until the onions are wilted and slightly golden, about 15 minutes. Using a slotted spoon, remove the onions and set aside.
Increase the heat under the skillet to medium-high. Season the steaks with salt and pepper, and saut