Ingredients:
1 1/2 lbs skirt steaks, cut into 4 pieces
3/4 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil
3/4 cup dry red wine
4 fresh thyme sprigs
1 bay leaves
1 teaspoon sugar
1/2 teaspoon Worcestershire sauce
2 tablespoons cold unsalted butter, cut into small pieces
Directions:
Pat dry steaks and sprinkle all over with salt and pepper.
Heat oil in 1 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook steaks, turning over once, 5 to 7 minutes total for medium-rare.
Transfer to a platter.
Pour off fat from skillet, then add wine, thyme, bay leaf, sugar, and Worcestershire sauce and bring to a boil, scraping up brown bits.
Continue to boil until reduced by half, about 3 minutes.
Add any meat juices on platter, then remove from heat and discard bay leaf and thyme.
Stir in butter and salt and pepper to taste and serve with steaks.
Servings: 4
Time preparation: 15 min.
Time total: 25 min.