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Seared Skirt Steak with Lemon-Parmesan Cream and Balsamic Glaze

Servings: 4

I like adding the balsamic glaze to this steak just before serving so that its dramatic dark streaks add a beautiful visual contrast.


  • 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 cup finely diced leek, white and light-green parts only, from about 2 medium or 1 very large leek
  • 1/2 cup dry white wine
  • 1/2 cup heavy cream
  • 1/4 cup lower-salt beef broth
  • 1-1/4 oz. finely grated Parmigiano-Reggiano (about 1 cup grated on a rasp)
  • 2 tsp. chopped fresh rosemary
  • Zest of 1 lemon (about 1 tsp.)
  • Balsamic glaze, for serving

Nutritional Information

  • Calories (kcal) : 560
  • Fat Calories (kcal): 330
  • Fat (g): 38
  • Saturated Fat (g): 14
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 17
  • Cholesterol (mg): 155
  • Sodium (mg): 750
  • Carbohydrates (g): 9
  • Fiber (g): 1
  • Sugar (g): 4
  • Protein (g): 42


  • 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 over medium-high heat. Add the leek and the remaining 1 Tbs. of oil, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until the leek softens and browns lightly, about 3 minutes.
  • Raise the heat to high, and add the wine. Cook, stirring, until the wine almost completely evaporates, about 3 minutes. Add the cream and broth, and simmer until the mixture reduces and thickens so that it coats the back of a spoon, about 3 minutes. Remove from the heat, and stir in the cheese, rosemary, lemon zest, and salt and pepper to taste.
  • Spoon the sauce over the steak, drizzle with balsamic glaze, and serve immediately.


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