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Pan Seared Skirt Steak with Brandy Peppercorn Sauce

Pan Seared Skirt Steak with Brandy Peppercorn Sauce

This often overlooked cut of beef is prized for its flavor, though it can be tricky to cook. This recipe shows you how to get the perfect sear and pairs this beloved steak with a robust brandy peppercorn sauce. Ingredients For the Steak: ¾ lb (681 grams) Skirt Steak Kosher Salt (as needed) Black Pepper (as needed) 2 Tbsp (24 mL) Canola Oil For the Sauce: 2 Tbsp (28 grams) Unsalted Butter 1 Shallot ⅛ cup (22.5 mL) Brandy ½ Tbsp (7.5 mL) Sherry Vinegar ½ Tbsp (7 grams) Black Peppercorns ¼ cup (55 mL) Heavy Cream ¼ tsp (.75 grams) Kosher Salt 1/8 tsp (.625 mL) Sherry Vinegar     The complete recipe, with video-guided instructions and automatic temperature control, is available when using the Hestan Cue app with Hestan Cue cookware.

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