Skirt Steak w/ Stout Pan Sauce

By tulawdog

Ingredients

• 5 teaspoons Dijon mustard, divided
• 1/2 lb. skirt steak
• salt and pepper, to taste
• 2 teaspoons olive oil, divided
• 1 tablespoon unsalted butter
• 2 teaspoons flour
• 1 garlic clove, minced
• 1/2 cup chicken stock
• 1/2 cup stout (I used a local brewery beer - BBC Heine Brother's Coffee Stout)
• 1 tablespoon dark brown sugar
• 1 tablespoon soy sauce

Preparation

Step 1

Spread 1 teaspoon of Dijon mustard on each side of the skirt steak. Season with salt and pepper, to taste.

Heat a large skillet under medium high heat and add 1 teaspoon olive oil until shimmering. Add skirt steak to pan and cook for about 2-3 minutes per side for a medium rare. Transfer steak to a cutting board and let rest. Tent with foil.

In a small bowl, mash together the butter and flour until you get a nice paste.

Heat the same skillet you used to cook stead under medium high heat once again. Heat remaining teaspoon of olive oil and add garlic. Saute for about 30 seconds, or until fragrant. Add chicken broth, scraping up any brown bits on the pan, and bring to a boil. Whisk in stout, brown sugar, soy sauce, and remaining 3 teaspoons of Dijon mustard. Slowly stir in butter-flour mixture.

Bring mixture to a boil and cook for about 3-5 minutes, or until sauce has thickened.

Slice the skirt steak thinly and top with the sauce.