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Hanger or Skirt Steak with Warm Lentil Salad
from Pierre Franey's Cooking in America , page 302
Recommended Wine: Tenuta delle Terre Nere Etna Rosso
Hanger steak as well as skirt steak are less expensive cuts of meat and are prized for their flavor.
INGREDIENTS4 skirt steaks, about ½ pound each, trimmed of excess fat
1 tablespoon ground cumin
1 tablespoon vegetable oil
2 tablespoons butter
2 teaspoons finely chopped garlic
2 tablespoons finely chopped parsley
PREPARATION1. Sprinkle the steaks on both sides with salt and pepper and cumin and brush with vegetable oil.
2. In a cast-iron skillet large enough to hold 2 steaks at a time brown the steaks over high heat for 3 minutes for medium-rare. Turn and continue cooking until thoroughly browned, about 3 minutes more. Remove to a warm platter. Repeat the procedure for the 2 remaining steaks.
3. Pour off the fat from the skillet and reduce the heat. Add the butter, garlic and parsley and cook briefly. Add any juices from the platter of steak and blend well. Pour the sauce over the steaks.
4. Serve immediately with Lentil Salad.