Skirt Steak withGarlic Confit and Broocoli Rabe
By hanley89
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
Details
Cooking time 45mins
Preparation
Step 1
DIRECTIONS
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.
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