1 lb. skirt steak (I love it because it's cheap and a little goes a long way!)
2 tablespoons olive oil
1 & 1/2 tablespoons unsalted butter
1 shallot, minced
2 garlic cloves, minced
1 cup balsamic vinegar
2 teaspoons sugar
1/4 cup chicken stock
2 tablespoons soy sauce
1 tablespoon sake
To make marinade, melt butter in a medium saucepan under medium high heat. Add shallots and garlic and saute until they soften, about 3 to 5 minutes or so.
Add balsamic vinegar to saucepan and bring to a slow boil. When at a boil, reduce heat to a simmer and let reduce for about 15 minutes. The sauce will be slightly thickened. Add sugar, chicken stock, soy sauce, and sake. Bring to another boil.
Let mixture cool to room temperature and reserve a 1/4 cup of the liquid for finished steak.
Place skirt steak into large glass baking dish and cover with remaining marinade liquid. Cover dish with plastic wrap and let marinate in the fridge for about 2 hours. Also place the reserved marinade in the fridge while the meat is marinating.
Prior to cooking steak, drain marinade and pat steak dry. Cut skirt steak into desired size.
Heat large skillet under medium high heat and add 1 tablespoon of olive oil. When oil is shimmering, add 2 steaks at a time and cook to your liking (I had a nice medium rare, at about 4-5 minutes per side). Let steaks rest on cutting board for about 5-7 minutes before slicing against the grain. While the steak is resting, you can heat up the reserved marinade. Just bring to a simmer until mixture is heated through.
Serve with a bed of fresh vegetables (we had some zucchini and carrots that really made the dish quite colorful!) and top with reserved marinade (that you didn't marinate the meat in).
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