Sauteed Skirt Steak with Braised Spring onions

Ingredients for Sauteed Skirt Steak with Braised Spring onions

• 575g skirt steak, cut into 4 pieces

• 1 teaspoon salt

• 1/2 teaspoons black pepper

• 1 tablespoon vegetable oil

• 2 tablespoons unsalted butter

• 180ml water

• 450g spring onions (3 or 4 bunches), trimmed to 7 inches long

• 1 tablespoon fresh lime juice, or to taste

• Garnish: lime wedges

How to make Sauteed Skirt Steak with Braised Spring onions

Put oven rack in middle position and preheat oven to 93°C.

Pat steaks dry and sprinkle with 1/2 teaspoons salt and 1/4 teaspoons pepper. Heat oil and 1 tablespoon butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare. Transfer steaks to a plate and keep warm in oven.

Discard fat from skillet, then add water and bring to a boil, scraping up brown bits from bottom of skillet. Add spring onions and remaining tablespoon butter, 1/2 teaspoons salt, and 1/4 teaspoons pepper and cook, tightly covered, over moderate heat until spring onions are tender, 5 to 7 minutes. Transfer spring onions with tongs to a platter and put steaks on top.

Pour any steak juices accumulated on plate into juices in skillet and boil until slightly thickened. Add lime juice and pour sauce over steaks and spring onions.

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While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.