Seared Skirt Steak with Lemon-Parmesan Cream and Balsamic Glaze

Directions

Pat the steak dry, and season with 1-1/4 tsp. salt and 1/2 tsp. pepper. Put a large, heavy-based stainless-steel skillet over medium-high heat for 1-1/2 minutes . Add 2 Tbs. of the oil. Once it’s shimmering hot, about 30 seconds, carefully add the steaks, evenly spaced. Cook the steaks, undisturbed, until brown around the edges and a corner easily pulls up when lifted with tongs, about 3 minutes. Flip and cook the other side until medium rare, 2 to 3 minutes more; if checked with an instant-read thermometer, a thicker piece will register 130°F to 140°F and the steak will be bright pink when sliced. Transfer to a cutting board, and tent with foil. Rest for at least 10 minutes while you make the sauce. Return the skillet to the stovetop over medium-high heat. Add the leek and the remaining 1 Tbs. of oil, sprinkle with 1/2 tsp. salt, and cook, stirring occasionally and scraping the bottom of the pan with a wooden spoon to incorporate any browned bits, until the leek softens and browns lightly, about 3 minutes. Raise the heat to high, and add the wine. Cook, stirring, until the wine almost completely evaporates, about 3 minutes. Add the cream and broth, and simmer until the mixture reduces and thickens so that it coats the back of a spoon, about 3 minutes. Remove from the heat, and stir in the cheese, rosemary, lemon zest, and salt and pepper to taste. Spoon the sauce over the steak, drizzle with balsamic glaze, and serve immediately.