SKIRT STEAK WITH RED-WINE SAUCE

Skirt Steak with Red-Wine Sauce image

Yield Makes 4 servings

Number Of Ingredients 10

1 1/2 lb skirt steak, cut into 4 pieces
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon vegetable oil
3/4 cup dry red wine
4 fresh thyme sprigs
1 Turkish or 1/2 California bay leaf
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
2 tablespoons cold unsalted butter, cut into small pieces

Steps:

Pat steak dry and sprinkle all over with salt and pepper. Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer to a platter.
Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits. Continue to boil until reduced by half, about 3 minutes. Add any meat juices on platter, then remove from heat and discard bay leaf and thyme. Stir in butter and salt and pepper to taste and serve with steaks.