This classic steak dish is traditionally made with filet mignon but GKC tried it with both London Broil and skirt steak. Both worked perfectly, and were lighter on the budget. Its great warm and at room temperature.
1-½ pounds skirt steak or London broil
2 teaspoons vegetable oil
3 tablespoons finely chopped shallot
3 tablespoons sherry wine or red wine
2 tablespoons brandy
2 teaspoons Worcestershire sauce (non-fish type)
2 tablespoons chicken broth
4 tablespoons cold margarine cut into 4 pieces
3 tablespoons thinly sliced fresh chives or scallions
2 tablespoons finely chopped flat leaf parsley
½ teaspoon lemon juice
Preheat oven to 400 degrees.
Season steak with salt and pepper. In an ovenproof heavy-duty skillet heat the oil over high heat. Brown the steak on both sides about 4 minutes total. Transfer skillet to oven and cook until instant-read thermometer inserted reads 135 degrees, about 5 minutes. Remove from oven and transfer to plate to keep warm.
Pour off the fat in the skillet. Set the skillet over medium high heat; add the shallot, sherry, brandy and Worcestershire sauce. Simmer, stirring and scraping the bottom of the pan. Reduce the sauce by half, about 2 – 3 minutes. Lower the heat to low, add the chicken broth, margarine, chives and parsley and whisk, swirling the pan occasionally to emulsify the butter. The sauce should look creamy. Remove from the heat, whisk in the lemon juice and season to taste with salt, pepper and more lemon juice.
Slice the steak. Serve with the sauce.