Skirt Steak with Plum Purée Sauce
- 3 tablespoons butter
- 1 cup plum purée
- Salt and freshly ground black pepper
- About 24 ounces skirt steak, cut into 4 portions
- â…› teaspoon cayenne, or to taste
- 1 tablespoon fresh lemon juice
- 2 tablespoons minced fresh parsley
Instructions:
An enriched, slightly sour purée of fresh plums that complements steak brilliantly.
- Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds. (You can broil or pan-grill the steak if you prefer.) Meanwhile, place the butter in a small saucepan and turn the heat to medium. Cook, shaking the pan occasionally, until the butter turns light brown, about 5 minutes. Lower the heat and stir in the purée. Cook, stirring, for about a minute; keep warm.
- When the fire is ready, grill the steak, 2 minutes per side for rare, 1 to 2 minutes longer for medium-rare to medium. Season the steak as it cooks with salt and pepper.
- While the steak is cooking, add the cayenne, lemon juice, and a pinch of salt to the purée and stir; taste and adjust the seasoning if necessary. Serve the steak with the sauce, garnished with the parsley.