Balsamic Glazed Pan Seared Skirt Steak

 

Oh my. This is a steak. This is an incredible steak. Words cannot describe it. It’s just that Heavenly. 

 Balsamic Glazed Pan Seared Skirt Steak

1 lb skirt steak (about 3/4 inch thick)

extra-virgin olive oil

1 cup good-quality balsamic vinegar

2 tablespoons brown sugar

salt and pepper to taste

Combine Vinegar and sugar in a small saucepan.  Heat the sauce over low heat for 4 minutes, stirring until sugar has dissolved. Bring to a boil and then reduce heat to medium. Simmer for 8 minutes or until reduced by one-third and slightly thick.

Season the steak generously on both sides with the salt and pepper. Let the steak come to room temperature, about 40 minutes.

Heat a large skillet over medium-high heat, and let the pan get very hot. Add the oil and when the oil is just barely smoking, add the meat. Lower the heat slightly, and sear the steaks (in batches if necessary) for 2 to 3 minutes on each side for medium rare.

Transfer the meat to a cutting board and tent with foil. Allow the steaks to rest for 5 minutes. Cut into slices, on the diagonal, and serve with glaze.

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