Teppanyaki Pimented Skirt Steak in Red Wine-Butter Sauce










Teppanyaki Pimented Skirt Steak in Red Wine-Butter Sauce

A great teppanyaki recipe to try !
Teppanyaki Recipe Ingredients
  • - 1½ lbs. Skirt steak - 1 very finely diced large onion
  • - freshly crushed Piment, 1-3 tbsp. - 2 tablespoons cooking Oil
  • - ½ to 1 cup Red wine (Merlot) - coarse Kosher Salt
  • - 1 stick cold butter, cut into 1/8” slices
Teppanyaki Recipe INSTRUCTIONS
For a taste twist add Red Champagne grapes or pitted black grapes, cut in half.
(optional)
Trim and cut meat into ¼” wide strips, about 2” long. Mix meat with crushed Piment, the
oil and season with salt.
Pre-heat Cook-N-Dine to 3. When the yellow light is off, set temperature to 5. When
reached melt 2 tbsp. butter and gently sautee the onions until transparent (approx. 15
min.) Push onions into the warming zone (to save time that can also be prepared in
advance).
Switch temperature to 7-8.
When reached (yellow light off) spread the meat mixture evenly onto the cooking center.
Roast until light brown (about 4-5 min.), turn and roast for another 4-5 minutes or to
desired readiness.
Lower temperature to 5. Quickly add the wine (de-glaze) and mix gently.
Switch the Cook-N-Dine off.
Sprinkle the food with ice-cold butter slices and stir until the butter has
dissolved. The butter should have thickened the sauce to a perfect consistency.
You can also thicken the sauce with Corn-, Potato- or Rice starch instead of butter.
Serve with fresh Italian or French bread and crisp garden greens. The teppanyaki recipe is ready to serve...enjoy it !
teppanyaki-recipe