Bargetto Winery

Recipes & Pairings

Pan-fried Skirt Steaks

by Patricia Ballard

Tender skirt steaks are quickly seared in a hot skillet, then topped with a rich pan sauce made from Bargetto California Cabernet Sauvignon, shallots, garlic, fresh thyme, and red wine vinegar. Finished with butter and parsley, the sauce adds a savory, wine-forward richness and bright acidity to the juicy, browned steaks.

Fact Sheet
Prep Time
10 minutes
Cook Time
20-25 minutes
Total Time
30-35 minutes
Difficulty
Easy
Servings
4
Cook Withs
SCM Reserve Cabernet Sauvignon

The Santa Cruz Mountains Reserve Cabernet Sauvignon opens with aromas of blackberry, currant, and plum. A blend of three Santa Cruz Mountain vineyards, this wine is full of complexity and nuance. Dark fruit flavors are met with sweet oak and notes of tobacco and leather.

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Lodi Retro Zinfandel

This Old Vine Zinfandel opens with aromas of black cherry, blackberry, clove, and cinnamon. The palate is fruit-forward with flavors of black plum, cranberry, and ripe cherries.

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Chef Luigi Vinegar

Chef Luigi Red Wine Vinegar is produced by traditional Italian methods. Only quality BARGETTO wines like cabernet sauvignon and zinfandel are used in its production. This vinegar, which is 80 grain strength, has its history directly tied to the beginnings of the winery.

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Ingredients

  • 4 skirt steaks, trimmed
  • 2 small shallots, peeled and chopped
  • 3 cloves garlic, finely minced
  • 3/4 cup. BARGETTO California Cabernet Sauvignon*
  • 3 T. butter
  • 2 T. finely chopped parsley
  • 1 T. olive oil
  • 1 tsp. fresh thyme leaves
  • 1 T. Chef Luigi Red Wine Vinegar
  • salt and freshly ground pepper

A big, rich Zinfandel may be substituted for the Cabernet.

Directions

1. Choose a heavy skillet large enough to hold the steaks in one layer.
2. Heat skillet until hot. Add oil.
3. Sprinkle the steaks with salt and pepper.
4. Add the steaks side by side and cook 3 to 4 minutes or until thoroughly browned on one side.
5. Turn and continue to cook until lightly browned, about 3 minutes.
6. Transfer the steaks to a warm platter and keep warm.
7. Wipe skillet clean with paper towels.
8. Melt 2 tablespoons of the butter in the skillet and add shallots, garlic, and thyme.
9. Cook until shallots are wilted.
10. Add vinegar and cook briefly.
11. Add Cabernet and continue to cook until liquid is reduced to half.
12. Swirl in remaining butter and parsley. Adjust seasonings to taste.
13. Pour sauce over steaks and serve at once.

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