Magazine article Sunset

Skirt Steak with Port and Roquefort

Magazine article Sunset

Skirt Steak with Port and Roquefort

Article excerpt

[ILLUSTRATION OMITTED]

WINE PAIRING Renwood 2013 Premier Old Vine Zinfandel (Amador County; $20).

SKIRT STEAK with
PORT and ROQUEFORT

SERVES 4/40 MINUTES

Skirt steak cooks quickly, making it ideal for
weeknights; a velvety wine sauce gives it a
special-occasion touch. Try it with hot, herb-flecked
rice.

  1 cup each ruby port and whipping cream
1/2 cup reduced-sodium chicken broth
  3 oz. Roquefort cheese, divided
  1 to 1 1/4 lbs. skirt steak, cut to fit the pan
    as needed
1/2 tsp. each kosher salt and pepper
  1 tsp. extra-virgin olive oil
1/4 cup thinly sliced green onions

1. In a large (not nonstick) frying pan over high
heat, boil port, cream, and broth until large
shiny bubbles form and sauce is reduced to
about 1/2 cup, about 15 minutes. As sauce begins
to reduce, stir often. Pour into a small
bowl and add 1 oz. … 
Search by... Author
Show... All Results Primary Sources Peer-reviewed

Oops!

An unknown error has occurred. Please click the button below to reload the page. If the problem persists, please try again in a little while.