Skirt Steak with Garlic Confit and Broccoli Rabe

By Chef_Frytz

Ingredients

• Medium-bodied red wine, 3/4 cup
• Garlic, 2 small cloves (smashed) plus 8 whole medium cloves
• Shallot, 1/2 medium (thinly sliced)
• Freshly ground black pepper, 1 tablespoon plus extra for seasoning
• Skirt steak, two 6-ounce pieces (trimmed of extra fat)
• Extra-virgin olive oil, 1 1/2 cups plus 2 tablespoons, divided
• Red pepper flakes, 1/2 teaspoon
• Broccoli rabe, 1 large bunch (tough stems removed and stalks cut into 3-inch-long pieces)
• Water, 2 tablespoons
• Kosher salt
• Canola oil, 1 tablespoon

Preparation

Step 1

1. In a gallon-size resealable plastic bag or airtight container, add the:

Red wine
Smashed garlic
Sliced shallot
1 tablespoon ground black pepper
Skirt steaks
Seal the bag or container and refrigerate for at least 1 hour or up to 3 hours.

2. Meanwhile, make the garlic confit: In a small saucepan set over low heat, add the:

Whole garlic cloves
1½ cups extra-virgin olive oil
Cook until the garlic is soft but not browned and a paring knife easily slips into the center of a clove, 20 to 30 minutes. Use the slotted spoon to remove the garlic from the oil (save the oil for another time).

3. In a large pot or Dutch oven set over medium heat, add:

2 tablespoons extra-virgin olive oil
Red pepper flakes
Cook until fragrant (take care not to let the red pepper flakes burn), 20 to 30 seconds. Add the:

Broccoli rabe
Water
Season to taste with:

Kosher salt
Ground black pepper
Cover the pot and cook for 1 minute, then add the oil-poached garlic. Use the wooden spoon to quickly stir, cover and continue to cook until the broccoli rabe is tender, 2 to 4 minutes. Remove the lid and cook until the liquid is evaporated, about 4 minutes. Set aside.

4. Remove the steaks from the marinade and use paper towels to pat dry. Liberally season both sides with:

Kosher salt
Freshly ground black pepper
5. Set a medium heavy-bottomed skillet over high heat until nearly smoking, 1½ to 2 minutes. Add the:

Canola oil
Add the seasoned steaks and sear until browned on both sides, about 2 minutes per side for medium-rare. Use tongs to transfer to a cutting board to rest for 5 minutes before slicing into thin strips crosswise and against the grain. Serve with the broccoli rabe.