Tonight's Dinner: Grilled steak with cognac sauce
Steak on the grill is one of those proteins that's delicious no matter what the weather, but what changes the steak up is the sauce that goes with it. Adding a little cognac makes a world of difference.
Steak is one of my favorite proteins. I love it grilled, seared or broiled. I also don't care what kind of cut you put in front of me -- from a nice T-bone to a thin skirt steak, I eat them all. While there are so many things that can be done with a good cut of steak, nothing beats a nice cut of meat right off the grill. But unless you marinate it or smother it in a savory dry rub, the steak can be kind of plain. So, how do you make it enticing? By ladling a rich sauce over it. Real Simple provided the perfect suggestion: Use cognac. Sure I've had the peppercorn and bernaise sauces before, but nothing compared to the rich flavor that came from this cognac-based sauce. So if you're tired of the peppercorns and bernaises, or if you're just looking for something a little different, try the cognac. You'll be pleasantly surprised!
Grilled Steak with Cognac Sauce
- 1-1/2 pounds skirt steak
- Smoked sea salt and pepper to taste
- 3/4 cup cognac
- 1/2 cup heavy cream
- Preheat grill to 500 degrees F. Sprinkle steak with salt and pepper on both sides and grill to desired doneness, three to five minutes per side for medium rare. Transfer to a cutting board and let rest for five minutes before slicing.
- In a medium skillet, cook the cognac over medium-high heat, stirring occasionally until thickened, about two minutes. Add the cream and cook for two more minutes, until thick.
- Place sliced steak on serving plates, ladle the cognac sauce over it and serve with french fries, tater tots or a salad.