Pan-Seared Skirt Steak with Caramelized Onions, Red Wine Butter Sauce & Garlic -Thyme Mashed Potato
2 ½ pounds Skirt Steak
3 Tbs. olive oil
1 ½ cups chilled unsalted butter, cubed
1 ½ cups Grove Street 2008 Cabernet Sauvignon
10 yellow onions
5 Tbs. olive oil
8 russet potatoes
2 cups heavy cream
12 cloves garlic, minced
3 Tbs. fresh thyme, chopped
Salt and fresh ground black pepper
For the Pan Seared Skirt Steak:
Season both sides of steak with salt and pepper. Heat a cast iron skillet with 3 Tbs. olive oil until hot. Place skirt steak in pan and brown both sides. Remove steak from pan and place on a cookie sheet in a pre-heated 400 degree oven. Cook steak in oven 4 min., turn, and cook the second side 4 minutes. Transfer steak to serving plate and let the meat rest for at least 5 min. before slicing. Slice against the grain for the most tender pieces.
For the Red Wine and Butter Sauce:
In a small sauce pan, heat wine and reduce by half. With a whisk, add the chilled, cubed butter a bit at a time until the sauce has a creamy consistency. Season with salt and pepper to taste.
For the Caramelized Onions:
Peel and slice the onions into thin strips. In a large stock pot with a heavy bottom, place 5 Tbs. of olive oil and heat to a smoking point, add onions. With wooden spoon, stir onions and cook until all moisture disappears. This should take about one hour, and the onions will become a nice caramel color. Season with salt and pepper.
For the Garlic-Thyme Mashed Potatoes:
Peel and cut the potatoes into quarters. Cook in salted water until tender. In small saucepan, heat cream with garlic and reduce by half, stirring the cream mixture so the garlic does not stick to the bottom. Season with salt and pepper. When potatoes are completely cooked, mash and then gradually add the garlic cream a bit at a time. Mash until the potatoes are at a desired texture. Add chopped thyme and season with salt and pepper to taste.
Place a scoop of the mashed potatoes into the center of a plate, top with steak slices, caramelized onions and red wine sauce. Serve with your favorite vegetable and garnish of your choice. Enjoy with Grove Street’s 2008 Cabernet Sauvignon and enjoy!