Skirt Steak with Port and Roquefort Recipe – Sunset Magazine
Quick and special-occasion skirt steak with a rich port and Roquefort sauce. Perfect for weeknights and pairs well with herb-flecked rice.
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Cooking tools:
- Skillet
- Stove
- Mixing bowl
- Spoon
- Measuring cup
- Measuring spoon
- Kitchen towel
Ingredients
- 1 cup ruby port
- 1 cup whipping cream
- 1/2 cup reduced-sodium chicken broth
- 3 ounces Roquefort cheese, divided
- 1 to 1 1/4 lbs. skirt steak, cut to fit the pan as needed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon pepper
- 1 teaspoon extra-virgin olive oil
- 1/4 cup thinly sliced green onions
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