- 2 pounds skirt steak
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 1 tablespoon unsalted butter
- 1 clove garlic
- 1 onion, chopped
- 1 small carrot, peeled and chopped
- 1 cup veal stock
- 1/2 cup Vermont maple syrup
- 6 ounces dark beer
- 1 teaspoon chopped fresh rosemary leaves
Season steak with salt and pepper, and refrigerate until ready to use.
Heat butter in a medium saucepan over medium heat until bubbling. Crush garlic with the side of a heavy knife. Add garlic, onion, and carrot to saucepan and cook, stirring, until onion is translucent. Add stock and maple syrup, then increase heat to high and boil for 10 minutes. Add beer, simmer briefly, and remove from heat.
Heat broiler. Place meat on a broiler pan and broil for 2 to 3 minutes per side for medium rare. Remove from oven and let rest on a carving board for 5 minutes.
Return sauce to a simmer, add rosemary, and season with salt and pepper, to taste. Strain sauce.
Thinly slice meat and spoon sauce over meat to serve.
* Guest Recipe
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