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Seared Skirt Steak with Grainy Mustard, Apple, and Tarragon Pan Sauce

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.


  • 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

Nutritional Information

  • 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


  • 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.
  • Raise the heat to high, and add the broth. Cook, stirring 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.


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