Sauteed skirt steak with onions
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter or marg. |
| 2 | mediums | Onions; sliced |
| 1½ | pounds | Skirt steak; cut into pieces |
| ½ | cup | Beef broth |
| 2 | tablespoons | Ketchup; or substitute Catsup [G] |
| 2 | tablespoons | Red wine vinegar |
| ¼ | teaspoon | Dried thyme |
| ¼ | teaspoon | Salt |
| ⅛ | teaspoon | Pepper |
Directions
Melt butter in skillet over med heat. Add onions, cook until just starting to brown, about 5 min. Remove onions; set aside. Increase heat to high. Add steak to skillet; cook until med rare, 3-5 min per side. Transfer to carving board; cover to keep warm. Return onions to pan. Stir in broth, vinegar, ketchup, thyme, salt and pepper. Bring to a boil. Cook, stirring up the browned bits from the pan, until slightly thickened, about 1 min. Slice steak; transfer to serving platter. Pour sauce over steak and serve.
From Women's World, July 25, 1995. Posted by Jim Weller.
Submitted By JIM WELLER On 09-19-95