This is a quick, very tasty meal. It’s also really cheap, or at least it will be until the rich kids figure out that skirt steak is better tasting and far cheaper than the cuts they’ve been buying and ruin everything. The key (as it often is) is the sauce otherwise it’s just steak and potatoes. The best part about the sauce (or any sauce like this) is that it makes the pan easier to clean!
- 10″ Frying pan (the kind with the straight up and down sides)
- 10″ Sautee pan (the kind with the sloped sides)
- fork or paring knife
- Cutting board
- Big knife
- 1 lb Skirt Steak
- 1.5 lb baby spinach
- 4 russet potatoes
- 1 cup red wine
- Splash white wine
- 1 teaspoon dried rosemary
- 1 teaspoon dried thyme
Time: about 20 minutes
- Set the oven to warm or 150º
- Poke a bunch of holes in each potato using either the paring knife or the fork (I usually perforate a cross on the top of the potato which makes it easier to eat later).
- Portion out the skirt steak into 4 even pieces and season both sides with salt and pepper.
- Put the frying pan on the stove over medium heat and put 1 tablespoon of butter in the pan.
- When the butter is melted and bubbling but before it starts turning brown, put the steak in the pan for 2-3 minutes.
- While the steak is cooking, put the other pan on another burner over medium high heat and put 1 tablespoon of butter and a splash of white wine in the pan.
- Turn the steak over and let it cook for another 2-3 minutes.
- As soon as you have turned the steak, put the spinach in the other pan and keep mixing it around so that it all wilts at the same rate. You may have to do the spinach in two batches.
- When the steak is done, put it on the plate and pop it in the oven.
- Put the potatoes in the microwave for 5 minutes (this is the time for my microwave. Your results may vary).
- Pour the red wine into the steak pan and use the spatula to scrape up any burned meat bits into the wine. Congratulations! You have just deglazed a pan. Add the rosemary and thyme to the wine and give it a good stir. Keep stirring every minute or so until the wine has reduced to about 1/4 of a cup.
- When the sauce is almost ready, plate the meat, spinach, and potatoes.
- Once the sauce is sufficiently reduced, turn off the heat and melt a teaspoon of butter into the sauce then pour onto the steak and serve.