细Cooking Magazine - November/December 2020

Servings:4

Apples are a traditional partner for pork, but here, their sweetness offsets the intensity of the mustard and complements the robust flavor of the steak.

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1-1/2 lb. skirt steak, trimmed of excess fatty patches, cut into 4 or 5 even pieces, at room temperature
Kosher salt and freshly ground black pepper
3 Tbs. olive oil
1/2 Granny Smith apple, unpeeled, cored, and finely diced (about 1/2 cup)
2 large shallots, finely diced (about 1/2 cup)
1 cup lower-salt beef broth
2 Tbs. whole-grain mustard
2 Tbs. heavy cream
2 Tbs. coarsely chopped fresh tarragon

Calories (kcal) : 430
Fat Calories (kcal): 240
Fat (g): 28
Saturated Fat (g): 7.5
Polyunsaturated Fat (g): 2
Monounsaturated Fat (g): 14.5
Cholesterol (mg): 125
Sodium (mg): 385
Carbohydrates (g): 5
Fiber (g): 1
Sugar (g): 3
Protein (g): 40

Preparation

Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper.
Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes (it’s ready when a droplet of water instantly evaporates upon hitting the surface). Add 2 Tbs. of the oil. Once it’s shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced.
Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce.
Return the skillet to the stovetop, and lower the heat to medium. Add the apple, shallots, and remaining 1 Tbs. of the oil, sprinkle with 1/4 tsp. salt, and cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon to incorporate any brown bits, until the shallot softens and browns lightly, about 2 minutes.
提高热量高,加肉汤。做饭,年代tirring and continuing to scrape up any remaining browned bits, until the broth reduces by about half, about 3 minutes. Add the mustard and cream, and cook, stirring, until the mixture thickens, about 1 minute. Add the tarragon, and season to taste with salt and pepper. Spoon over the steak and serve immediately.