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Grilled skirt steak with crispy leeks and beurre rouge

Time 45 minutes
Yields Serves 4
Grilled skirt steak with crispy leeks and beurre rouge
(Los Angeles Times)

Skirt steak and crispy leeks

1

Pat the skirt steak with the rosemary, thyme, salt and pepper, cover and let stand overnight.

2

In a cold medium saucepan, add the leeks and the canola oil and turn the heat on high. Fry the leeks until golden and crispy. Drain on paper towels and reserve.

3

Brush the steak with olive oil and let it come to room temperature while you heat a stove-top grill or prepare an outdoor grill.

4

Over high heat or glowing coals, grill the steak, about 3 to 4 minutes per side. Let rest for at least 5 minutes, then cut in thin slices on the diagonal.

Beurre rouge and assembly

1

In a medium heavy-bottomed saucepan, simmer the wine, vinegar, shallots, salt and pepper until reduced to 1 tablespoon. Add the water and simmer until reduced to about 2 tablespoons. Turn the heat to low and add the butter, a few cubes at a time, until incorporated.

2

Spoon about one-fourth cup of beurre rouge into the center of a plate. Fan the pieces of steak around the sauce in a semi-circle (or as desired). Arrange fried leeks on top of the beef and thread a few chives through the leeks. Serve immediately.


Amy Scattergood is a staff writer for the Food section of the Los Angeles Times.
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