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


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


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.


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.


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


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.


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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