{"id":811,"date":"2014-10-16T16:13:58","date_gmt":"2014-10-16T23:13:58","guid":{"rendered":"http:\/\/bargetto.com\/?p=811"},"modified":"2014-10-16T16:13:58","modified_gmt":"2014-10-16T23:13:58","slug":"pan-fried-skirt-steaks","status":"publish","type":"post","link":"https:\/\/bargetto.com\/chaucers\/pan-fried-skirt-steaks\/","title":{"rendered":"Pan-Fried Skirt Steaks"},"content":{"rendered":"<p><strong>by: Patricia Ballard, Senior wine Counselor (retired)<\/strong><\/p>\n<p><strong>Ingredients:<\/strong><br \/>\n4 skirt steaks, trimmed<br \/>\n2 small shallots, peeled and chopped<br \/>\n3 cloves garlic, finely minced<br \/>\n3\/4 cup. BARGETTO California Cabernet Sauvignon*<br \/>\n3 T. butter<br \/>\n2 T. finely chopped parsley<br \/>\n1 T. olive oil<br \/>\n1 tsp. fresh thyme leaves<br \/>\n1 T. Chef Luigi Red Wine Vinegar<br \/>\nsalt and freshly ground pepper<\/p>\n<p>*A big, rich Zinfandel may be substituted for the Cabernet<\/p>\n<p><strong>Procedure:<\/strong><br \/>\n1.   Choose a heavy skillet large enough to hold the steaks in one layer.<br \/>\n2.   Heat skillet until hot. Add oil.<br \/>\n3.   Sprinkle the steaks with salt and pepper.<br \/>\n4.   Add the steaks side by side and cook 3 to 4 minutes or until thoroughly browned on one side.<br \/>\n5.   Turn and continue to cook until lightly browned, about 3 minutes.<br \/>\n6.   Transfer the steaks to a warm platter and keep warm.<br \/>\n7.   Wipe skillet clean with paper towels.<br \/>\n8.   Melt 2 tablespoons of the butter in the skillet and add shallots, garlic, and thyme.<br \/>\n9.   Cook until shallots are wilted.<br \/>\n10. Add vinegar and cook briefly.<br \/>\n11. Add Cabernet and continue to cook until liquid is reduced to half.<br \/>\n12. Swirl in remaining butter and parsley. Adjust seasonings to taste.<br \/>\n13. Pour sauce over steaks and serve at once.<\/p>\n<p>Serves 4. <\/p>\n","protected":false},"excerpt":{"rendered":"<p>by: Patricia Ballard, Senior wine Counselor (retired) Ingredients: 4 skirt steaks, trimmed 2 small shallots, peeled and chopped 3 cloves garlic, finely minced 3\/4 cup. BARGETTO California Cabernet Sauvignon* 3 T. butter 2 T. finely chopped parsley 1 T. olive oil 1 tsp. fresh thyme leaves 1 T. Chef Luigi Red Wine Vinegar salt and [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_genesis_hide_title":false,"_genesis_hide_breadcrumbs":false,"_genesis_hide_singular_image":false,"_genesis_hide_footer_widgets":false,"_genesis_custom_body_class":"","_genesis_custom_post_class":"","_genesis_layout":"","footnotes":""},"categories":[24],"tags":[],"class_list":{"0":"post-811","1":"post","2":"type-post","3":"status-publish","4":"format-standard","6":"category-recipes-with-wine","7":"entry"},"_links":{"self":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/811","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/comments?post=811"}],"version-history":[{"count":0,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/posts\/811\/revisions"}],"wp:attachment":[{"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/media?parent=811"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/categories?post=811"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bargetto.com\/chaucers\/wp-json\/wp\/v2\/tags?post=811"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}