Skirt Steak with Mustard Sauce
Source: Sunset Magazine
PREP AND COOK TIME: About 20 minutes
NOTES: An elegant sauce is "all a fine steak needs," according to this August
1968 recipe. The sauce warms at the side of the grill as the steak cooks.
MAKES: 5 servings
1 fat-trimmed skirt steak (about 1 1/4 lb.) 1/4 cup (1/8 lb.) butter or
margarine 1 tablespoon coarse-grain Dijon mustard 2 tablespoons dry vermouth or
dry white wine 1/2 teaspoon Worcestershire 3 cups (about 6 oz.) watercress,
rinsed and crisped
1. Wipe meat with a damp towel, then cut crosswise into 2 or 3 equal pieces.
2. Prepare barbecue for direct heat (page 96, step 1). When grill is medium-hot
(step 2), lay steak on barbecue. Cook, turning as needed to brown evenly, until
meat is pink in center of thickest part (cut to test), 7 to 10 minutes.
3. Meanwhile, in a shallow pan (at least 9 in. wide) on grill, combine butter,
mustard, vermouth, and Worcestershire; stir occasionally until butter melts,
then push to a cool area of grill and keep warm.
4. Set cooked steak in pan, slice, and stir meat juices into sauce. Divide
watercress among plates, lay meat on it, and spoon sauce over portions.
Per serving: 275 cal., 59% (162 cal.) from fat; 24 g protein; 18 g fat (9.7 g
sat.); 0.6 g carbo (0.8 g fiber); 260 mg sodium; 83 mg chol.