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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.

Ingredients:

Steak
  • 2 pounds - skirt steak, membrane trimmed and discarded
  • 3 tablespoons - olive oil
  • 1 teaspoons - coarse salt
  • Slaw
  • 1 - green cabbage, about 1-1/2 pounds
  • 2 bunches - scallions, white and light-green part only, thinly sliced
  • 1/2 pounds - thick-cut bacon, sliced
  • 2 - large shallots, finely diced
  • 1/4 cups - olive oil
  • 1/4 cups - Sherry vinegar
  • 2 tablespoons - sugar
  • 1 teaspoons - ground white pepper
  • 1/2 teaspoons - salt
  • 1 tablespoons - Dijon mustard
  • 3 tablespoons - heavy cream
  • Directions:

    Preheat oven to 400 degrees F.
    Set a grill pan over medium-high heat. Brush steak with oil and sprinkle salt evenly on both sides of meat. Place steak on grill pan and cook until just seared on both sides, about a minute per side. You will know it's ready to turn when the meat no longer sticks to the pan.
    Transfer steak to a baking rack set on a baking sheet. Place in oven and cook until steak reaches desired doneness, 3-4 minutes for medium-rare.
    Transfer steak to a cutting board and let it rest for at least 10 minutes before serving.
    Meanwhile, for slaw, finely chop or coarsely grate cabbage, discarding core. Place cabbage in a large bowl with scallions and stir to combine.
    Place bacon in a heavy skillet over medium heat and cook until crisp, 3-4 minutes. Transfer bacon to a paper-towel-lined plate.
    Discard all but 2 tablespoons of bacon fat from pan and add shallots. Cook until soft, 2-3 minutes. Whisk in oil, vinegar and sugar, then turn off heat. Whisk in white pepper, salt, mustard and cream.
    Pour warm dressing over cabbage and scallions and stir to combine. Stir in reserved bacon.
    Slice steak against the grain and serve with warm slaw.

    Brief Description

    Juicy, tender skirt steak cooked indoors and served with a delicious slaw.

    Main Ingredient:

    skirt steak

    Category:  Beef

    Cuisine:  American

    Prep Time: 20 min
    Cook Time: 15 min

    Source

    Wall Street Journal

    Posted By:

    cookingmama

    Posted On:

    May 13, 2013

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