Sauteed Skirt Steak with Braised Scallions

Sauteed Skirt Steak with Braised Scallions

Active ingredients: 1/2 teaspoon black pepper,1 tablespoon fresh lime juice, or to taste, Garnish: lime wedges,1 teaspoon salt,1 pound scallions (3 or 4 lots), cut to 7 inches long,1 1/4 pounds skirt steak, cut into 4 pieces,2 tablespoons saltless butter,1 tablespoon vegetable oil,3/ 4 cup water

Instructions: Put oven rack in middle position and preheat oven to 200 ° F., Pat steaks dry and sprinkle with 1/2 teaspoon salt and 1/4 teaspoon pepper. Heat oil and 1 tablespoon butter in a 12- inch heavy skillet over moderately high heat up until foam subsides, then cook steaks, turning over once, 5 to 7 minutes amount to for medium-rare. Transfer steaks to a plate and keep warm in oven., Discard fat from frying pan, then add water and bring to a boil, scraping up brown bits from bottom of frying pan. Include scallions and remaining tablespoon butter, 1/2 teaspoon salt, and 1/4 teaspoon pepper and cook, firmly covered, over moderate heat till scallions hurt, 5 to 7 minutes. Transfer scallions with tongs to a plate and put steaks on top., Pour any steak juices accumulated on plate into juices in frying pan and boil until slightly thickened. Add lime juice and pour sauce over steaks and scallions.

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