Pan-Seared Skirt Steak with Zucchini and Scallion Sauce
By America's Test KitchenPublished on January 4, 2016
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup fresh parsley leaves 8 scallions, white parts minced, green parts cut into 1-inch pieces½ cup plus 3 tablespoons extra-virgin olive oil ¼ cup water 4 teaspoons red wine vinegar 1 tablespoon Dijon mustard Salt and pepper 1 (1 ½-pound) skirt steak, trimmed and cut into 4 equal parts2 medium zucchini, cut into ½-inch chunks
Before You Begin
For tender meat, slice the steak against the grain.
Instructions
- Process parsley, scallion greens, 1/2 cup oil, water, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. Set aside.
- Pat steak dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 120 to 125 degrees (for medium-rare), about 2 minutes per side. Transfer steak to carving board and tent with foil.
- Add remaining 1 tablespoon oil and zucchini to now-empty skillet and cook over medium-high heat, without stirring, until zucchini is well browned, about 2 minutes. Stir and continue to cook until softened, about 3 minutes. Off heat, add scallion whites and 2 tablespoons scallion sauce and stir to coat zucchini. Season with salt and pepper to taste. Slice steak thin against grain. Serve with zucchini and remaining scallion sauce.
Time
30 minutesYield
Serves 4Ingredients
1 cup fresh parsley leaves
8 scallions, white parts minced, green parts cut into 1-inch pieces
½ cup plus 3 tablespoons extra-virgin olive oil
¼ cup water
4 teaspoons red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 (1 ½-pound) skirt steak, trimmed and cut into 4 equal parts
2 medium zucchini, cut into ½-inch chunks
Ingredients
1 cup fresh parsley leaves
8 scallions, white parts minced, green parts cut into 1-inch pieces
½ cup plus 3 tablespoons extra-virgin olive oil
¼ cup water
4 teaspoons red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 (1 ½-pound) skirt steak, trimmed and cut into 4 equal parts
2 medium zucchini, cut into ½-inch chunks
Ingredients
1 cup fresh parsley leaves
8 scallions, white parts minced, green parts cut into 1-inch pieces
½ cup plus 3 tablespoons extra-virgin olive oil
¼ cup water
4 teaspoons red wine vinegar
1 tablespoon Dijon mustard
Salt and pepper
1 (1 ½-pound) skirt steak, trimmed and cut into 4 equal parts
2 medium zucchini, cut into ½-inch chunks
Why This Recipe Works
This vibrant, no-cook blender sauce is the perfect accompaniment to quick-cooking skirt steak.
Before You Begin
For tender meat, slice the steak against the grain.
Instructions
- Process parsley, scallion greens, 1/2 cup oil, water, vinegar, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in blender until smooth, about 1 minute. Set aside.
- Pat steak dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Cook steak until well browned and meat registers 120 to 125 degrees (for medium-rare), about 2 minutes per side. Transfer steak to carving board and tent with foil.
- Add remaining 1 tablespoon oil and zucchini to now-empty skillet and cook over medium-high heat, without stirring, until zucchini is well browned, about 2 minutes. Stir and continue to cook until softened, about 3 minutes. Off heat, add scallion whites and 2 tablespoons scallion sauce and stir to coat zucchini. Season with salt and pepper to taste. Slice steak thin against grain. Serve with zucchini and remaining scallion sauce.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Key Equipment
Keep Exploring
My Rating
This is a members' feature.
0 Comments