Star chef Alex Guarnaschelli cooks juicy skirt steak with spices until a crust forms, then she spreads a mix of mustard and vinegar on the meat for a delicious tang. Slideshow:  More Steak Recipes 

Alexandra Guarnaschelli
April 2016

Gallery

© John Kernick

Recipe Summary

active:
45 mins
total:
3 hrs 45 mins
Yield:
4 to 6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a small skillet, melt the butter. Add the coriander, all the peppercorns and the crushed red pepper and cook over moderately low heat for 1 minute. Scrape into a medium bowl and stir in the brown sugar and 1 1/2 tablespoons of salt. Rub the mixture all over the steak and transfer to a baking dish. Cover with plastic wrap and refrigerate for 3 hours.

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  • In a large saucepan of salted boiling water, blanch the leeks until just tender, 3 to 4 minutes. Using tongs, transfer them cut side down to a paper towel–lined baking sheet to drain.

  • In a small bowl, whisk the mustard with the vinegar.

  • In a large cast-iron skillet, heat 1 tablespoon of the oil over high heat until smoking. Add half of the steak and cook over high heat, turning a few times, until lightly charred on the outside and medium-rare within, 4 to 5 minutes total. Transfer to a carving board, spread with the Dijon vinegar and let rest for 10 minutes. Repeat with 1 tablespoon of the oil and the remaining steak and Dijon vinegar.

  • Wipe out the skillet and heat the remaining 1 tablespoon of oil in it. Add the leeks cut side down and cook over high heat until lightly charred on the bottom, about 3 minutes. Transfer to a platter and drizzle with the lemon juice. Slice the steak against the grain and serve with the leeks.

Suggested Pairing

French Cabernet Franc.