Skirt Steak with Cipollini Onions
- 1/3 cup all-purpose flour
- 3 pounds skirt steak, each piece cut into thirds
- 3 to 4 tablespoons olive oil
- 2 cups low-sodium beef broth
- 1 cup dry red wine
- 1/4 cup balsamic vinegar
- 1 tablespoon soy sauce
- 2 tablespoons tomato paste
- 1 1/3 pounds cipollinis, trimmed, peeled, and left whole*
- 2 tablespoons green peppercorns; if packed in brine, rinse well
- 3/4 cup firm spicy green olives, pitted and coarsely chopped
- Serving suggestions:
- Fusilli tossed with butter and parsley
- Steamed broccoli
Place the flour in a shallow bowl and coat the meat on all sides, knocking off any excess flour. Set aside.
Heat 3 tablespoons of the oil in a large saute pan set over high heat. Brown the meat a few pieces at a time. Be careful not to crowd the pan or the meat will steam, not brown. Add more oil to the pan as necessary. Transfer the browned meat to the insert of the slow cooker. Add the broth and red wine to the saute pan and bring to a boil over high heat, using a wooden spoon to scrape any browned bits of meat clinging to the pan. Cook until the liquids have reduced by half. Pour the broth and wine mixture over the meat into the insert, and then add the vinegar, soy sauce, tomato paste, onions, and peppercorns. Cover and cook on low for 7 hours or on high for 3 1/2 hours, until the meat is extremely tender when pierced with a fork. Add the olives, and cook for another 20 minutes. Serve with fusilli tossed with butter and parsley and steamed broccoli.
*Cook's Note: To peel small onions easily, plunge them into boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a bowl of cold water. The skins will slip right off when loosened with a small, sharp knife.
Recipe courtesy Lora Brody
Recipe courtesy of Rachael Ray