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Smothered Skirt Steak

makes 4 servings

Marbled, robust skirt steak is smothered with fragrant, sautéed onions. It's a glorious combination.


1/2 stick (2 ounces) unsalted butter
2 onions, sliced
1/2 teaspoon garlic powder
1/2 teaspoon salt
4 pieces (24 ounces) skirt steak
1/2 cup homemade beef stock or low-sodium canned broth
2 teaspoons Worcestershire sauce
2 teaspoons tomato paste (or ketchup)


prep: 25 minutes
total: 45 minutes


large heavy skillet (preferably cast-iron)
slotted spoon
serving plates


1. In a large heavy skillet over medium-low heat, melt the butter.

2. Add the onion, garlic powder and salt and pepper to taste.

3. Cook until the onions are wilted and slightly golden, about 15 minutes. Using a slotted spoon, remove the onions and set aside.

4. Increase the heat to medium-high. Season the steaks with salt and pepper to taste, and sauté them until browned on the outside and red and juicy on the inside, 2 to 3 minutes per side. (Depending on the skillet size, it may be necessary to brown the steaks in batches.)

5. Transfer the meat to individual plates and keep it warm.

6. Pour off the fat and return the onions to the skillet.

7. Stir in the remaining ingredients and cook until heated through and just slightly thickened, 2 minutes. Spoon over the steaks and serve immediately.

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