Smothered Skirt Steak

  4 tablespoons unsalted butter

  2 onions, sliced

  1/2 teaspoon garlic powder

  1/2 teaspoon salt

  Freshly ground black pepper

  4 pieces (6 ounces each) skirt steak (see note)

  1/2 cup homemade beef stock or low-sodium canned broth

  2 teaspoons Worcestershire sauce

  2 teaspoons tomato paste or ketchup

  

  In a large heavy skillet (preferably cast iron) over medium-low heat, melt the butter. Add the onion, garlic powder and salt and pepper to taste. Cook until the onions are wilted and slightly golden, about 15 minutes. Using a slotted spoon, remove the onions and set aside. Increase the heat to medium-high. Season the steaks with salt and pepper to taste, and saute them until browned on the outside and red and juicy on the inside, 2 to 3 minutes per side. (Depending on the skillet size, it may be necessary to brown the steaks in batches.) Transfer the meat to individual plates and keep it warm.

  Pour off the fat and return the onions to the skillet. Stir in the remaining ingredients and cook until heated through and just slightly thickened, 2 minutes. Spoon over the steaks and serve immediately.

  Note: Skirt steak is available at many meat counters and can usually be special-ordered by stores that do not carry it on a regular basis.

  Makes 4 servings.

  Per serving: 569 calories, 33g protein, 6g carbohydrates, 45g fat, 120mg cholesterol, 21g saturated fat, 421mg sodium, 1g fiber.