Skirt Steak with Mustard Sauce
More From Sunset
Amount per serving
- Calories: 275
- Calories from fat: 59%
- Protein: 24g
- Fat: 18g
- Saturated fat: 9.7g
- Carbohydrate: 0.6g
- Fiber: 0.8g
- Sodium: 260mg
- Cholesterol: 83mg
- 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.
- If using charcoal briquets, cover firegrate with a single, solid layer of ignited coals; let them burn down to desired heat. Set grill in place and measure heat.
- If using a gas barbecue, turn all burners to high and close lid for 10 minutes. Adjust burners to desired heat. Set grill in place and measure heat.
- When grill is medium-hot (you can hold your hand at grill level only 3 to 4 seconds), 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.
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