Best Skirt Steak With Radishes In Mustard Sauce Recipes

Skirt Steak With Mustard Sauce As Made By Katano Kasaine Recipe by Tasty image

Provided by Katie Aubin

Categories Dinner

Yield 2 servings

Number Of Ingredients 10

1 lb skirt steak, room temperature
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons olive oil
¼ cup beef broth
2 tablespoons dijon mustard
1 tablespoon unsalted butter
1 ½ tablespoons capers in brine
rice, cooked, for serving
broccoli, steamed, for serving

Steps:

Cut steak in half crosswise. Season with the salt and pepper.
Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram

Skirt Steak with Radishes in Mustard Sauce image

Provided by Kay Chun

Time 25m

Yield Makes 1 serving

Number Of Ingredients 8

1/2 pound radishes with leaves (about 7 or 8), leaves reserved and radishes halved if large
1/2 cup water
1 tablespoon unsalted butter
1 teaspoon whole-grain mustard
1 tablespoon chopped tarragon, divided
6 ounces skirt steak
1 teaspoon vegetable oil
1 garlic clove, minced

Steps:

Preheat broiler.
Bring radishes, water, butter, and 1/8 teaspoon each of salt and pepper to a boil in a 10-inch skillet. Cover, then reduce heat and gently simmer, stirring occasionally, until radishes are tender and most of liquid has evaporated, 10 to 12 minutes. Whisk in mustard. Add radish leaves and cook, tossing, just until wilted. Remove from heat and stir in half of tarragon.
Meanwhile, coat steak with oil, garlic, 1/4 teaspoon salt, and 1/8 teaspoon pepper. Broil on a broiler pan 4 to 5 inches from heat, turning once, 5 to 6 minutes for medium-rare. Let rest on a cutting board 2 to 3 minutes, then slice across the grain.
Serve steak over radishes and greens and sprinkle with remaining tarragon.