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Pan Seared Skirt Steak
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5 from 5 votes

Pan Seared Skirt Steak with Mustard Soy Sauce

Pan-Seared Skirt Steak with a Mustard Soy Sauce is a great weeknight meal. Ready in just 30-minutes with simple ingredients you probably have on hand.
Prep Time15 minutes
Cook Time15 minutes
Marinating time30 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 4 servings
Calories: 239kcal
Author: Cyndy Ufkes - The Art of Food and Wine

Ingredients

  • 1.5 lbs skirt steak, trimmed, or Flank Steak
  • 3 tablespoon Extra virgin olive oil, divided
  • ½ teaspoon salt
  • ½ teaspoon freshly ground black pepper
  • 2 teaspoon fresh shallots, diced
  • 1 teaspoon fresh garlic, minced
  • ¼ cup dry white wine, such as chardonnay or Sauvignon Blanc
  • 2 tablespoon soy sauce
  • 2 tablespoon Dijon mustard
  • 1 teaspoon sugar
  • 3 tablespoon fresh cilantro, roughly chopped, divided
  • 3 tablespoon Half & Half or heavy cream

Instructions

Marinate the Skirt Steak:

  • Cut skirt steak into pieces about 4" long and place in a resealable container. Add 1 tablespoon of the olive oil, plus the salt and pepper. Coat steak all over and let marinate in the refrigerator 30 minutes or up to 8 hours.

Preparing Steak:

  • Remove steak from the refrigerator and bring to room temperature (about 15-20 minutes).
    Heat a large saute pan (or a grill pan) over high heat for about 1 minute. Add remaining 2 tablespoons olive oil, heat and swirl to coat.
  • Add steak pieces carefully to the pan and cook for about 3-4 minutes without moving the pieces.
    When the steak is easy to turn you know it is time to flip and cook the other side, about 3 more minutes for medium-rare and 4 minutes for medium.
  • Remove steak from the pan and keep warm on a plate covered with foil.

Making the Pan Sauce:

  • Lower heat to medium. Add shallots and garlic to the pan and saute for about 30 seconds or until fragrant. Be careful not to burn the garlic.
    Add wine to deglaze the pan, scraping up any bits of steak on the bottom of pan and cooking until wine is about ⅔rds evaporated.
  • Add soy sauce, sugar and mustard to the pan and whisk until smooth and lightly bubbling, about 1 minute.
    Remove pan from the heat. Whisk in any juices that have accumulated on the plate with the steak.
  • Whisk in 2 tablespoons of the cilantro and the half & half until smooth.
  • Cut steak diagonally across the grain into thin individual pieces. Place on a platter.
    Spoon sauce over steak and scatter with remaining cilantro for a garnish

Nutrition

Calories: 239kcal