Skirt, hanger or flank steaks are all wonderful cuts of beef for broiling, sautéing or grilling. All are thin cuts from the belly of the steer and have a coarse, loose grain that absorbs marinade well.
I like these steaks for a number of reasons, not the least of which is you can get away with serving 4 to 6 ounces per person because of how they are sliced – on the bias and thinly. It ends up looking like more and therefore, folks tend to eat a little less. They are also flavorful cuts of meat, which take well to marinade and are quick to cook. To stretch the meat to serve more people, make sure you have enough sides to compensate.
Flank Steak with Sherry Portabella Sauce
2 pounds flank, hanger or skirt steak
1/2 teaspoon salt
1/2 teaspoon paprika
1/8 teaspoon fresh black pepper
2 tablespoons olive oil
Marinate for at least 1/2 hour in a shallow pan or platter.
1 tablespoon olive oil
2 cups shallots, peeled and quartered, about 1/2 pound
2 large Portabella mushrooms, sliced
1/2 teaspoon salt
1/4 cup sherry
1/2 cup beef broth
2 tablespoons butter
Heat a large sauté pan over medium heat. Add the oil and shallots and cook until soft and brown, about 10 minutes. Remove from pan and add the flank steak. Increase heat to medium high heat. Cook for 6 minutes on one side and 5 minutes on the other. When an internal thermometer reads 120 degrees, transfer to a platter. Add the mushrooms to the pan and cook until soft and tender. Return the shallots to the pan, heat and add the sherry and broth. Bring to a boil. Remove from heat and add the butter, whisking until incorporated. Slice meat on the bias in very thin cuts. Add any meat juice to the sauce and serve.
(eight if you have several sides like next Tuesday’s recipe for Warm Brussel Sprout Salad with Toasted Pecans)