Braised skirt steak is a hearty dish you can prepare when you want to prepare something special. Slice the steak thinly to reduce the cooking time if desired. If you are not a fan of polenta, you may replace it with mashed potatoes instead.
2 tablespoons olive oil
3 large onions, peeled, thinly sliced
1/2 cup plain flour
1kg skirt steak, cut into 4 pieces
500ml beef consommé
1 tablespoon Worcestershire sauce
Salt and ground black pepper to taste
Steamed carrots for serving
Creamy polenta for serving
Preheat the oven at 180C and lightly grease a medium sized casserole dish. Next, heat a tablespoon of oil in a large non-stick frying pan over medium heat. Stir-fry the onions for 4-5 minutes or until browned. Transfer it to the greased casserole dish.
Place the flour, salt and pepper in a shallow dish. Mix well and reserve one tablespoon. Dredge the steak in the seasoned flour.
Heat the remaining oil in the non-stick frying pan over medium heat. Fry the steak in batches for two to three minutes per side or until browned. Transfer the cooked steak to the casserole dish with onions.
Prepare the sauce by putting the reserved flour in the same pan. Stir it for a minute before gradually pouring in the beef consommé. Stir constantly until smooth. Add the Worcestershire sauce and season it with salt and pepper.
Pour the sauce over the steak and onions. Cover the casserole dish and bake it for two hours or until tender. Serve with creamy polenta and steamed carrots.
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