Skirt Steak with Port Sauce



Hi! I know I’ve disappeared for awhile. Life and work have gotten a little crazy with little free time to spare but sometimes the busier life gets the easier it becomes to remember the things that matter most. Family. Food. Food and family. Weekends are for happy cooking and for spending fun time with the ones I love.

Now onto this easy and oh so delicious steak. The char and tenderness of the skirt steak is perfectly balanced by a smooth creamy Port sauce. Green onions and crumbly cheese freshen the dish by adding a little sharpness to it. Serve this dish with roasted or sautéed vegetables for a carbless night. Or, feel free to tacofy this by serving warm tortillas on the side.

Skirt Steak with Port Sauce


  • 1 cup port
  • 1 cup heavy whipping cream
  • 1/2 cup chicken broth
  • 3oz cotija or other crumbly cheese like Roquefort cheese, divided
  • 1lb skirt steak
  • 1/2 tsp kosher salt
  • 1/2 tsp freshly ground pepper
  • 1 tsp olive oil
  • 1/4 cup chopped green onions


  1. Heat heavy whipping cream, port and chicken broth in a large skillet over high heat to a boil. Continue to boil for 15 minutes until sauce is reduced to about 1/2 cup. When done, stir in 1oz of crumbled cheese, whisk to incorporate, and pour into a bowl. Set aside.
  2. Wipe skillet dry. Season steak with salt and pepper. Heat olive oil in skillet over high heat. Add steak (cut in half if needed to fit into the skillet) to skillet and cook about 3-4 minutes each side until browned. Set steak aside in a platter and tent with foil.
  3. Leave about 1 tbsp. of steak fat in pan and pour sauce back into the pan. Whisk sauce and using a strainer, strain sauce back into the bowl.
  4. Slice steak against the grain, drizzle with sauce and top with green onions and remaining crumbled cheese to serve.

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