Skirt steak is an excellent choice when you're craving a steak dinner. It is economical, has lots of flavour, and becomes nice and tender when marinated. Since you slice the steak before serving, it's easy to control portion sizes. Here, the zesty marinade is transformed into a rich-tasting sauce.
Patsy Jamieson, Diane Temple
⅓ cup orange juice or port
¼ cup balsamic vinegar
1 teaspoon Worcestershire sauce
1 tablespoon chopped fresh thyme or 1 teaspoon dried thyme
2 garlic cloves, crushed
freshly ground black pepper to taste
700 g lean skirt steak, trimmed
1 large shallot, finely chopped
1 teaspoon olive oil
2 teaspoons mono- or polyunsaturated margarine
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In a small bowl, whisk together orange juice (or port), vinegar, Worcestershire sauce, thyme, garlic and pepper. Place steak in a shallow glass dish, pour on orange juice mixture and turn to coat. Cover and refrigerate for at least 2 hours or up to 8 hours, turning several times.
Remove steak from marinade and pour marinade into a small saucepan. Add shallot and set aside. Brush a chargrill pan or heavy frying pan with oil and place over medium-high heat. Add steak to the pan and, depending on thickness, cook for 6 to 7 minutes per side for medium-rare, or until it reaches the desired doneness. Transfer to a cutting board and let stand for 5 minutes, covered with foil.
Meanwhile, bring the marinade to the boil over medium-high heat and cook until reduced to ⅓ cup, 3 to 5 minutes. Remove from the heat, add the margarine and whisk until it has melted.
Slice the steak thinly across the grain. Add any accumulated juices on the cutting board to the sauce and serve the sauce with the steak. Serve with a salad and crusty bread.