Skirt Steak with Cipollini Onions

[JJ Judkins]

**Exported from Cookbook Wizard Recipe Software**v2.0

Recipe Name: Skirt Steak with Cipollini Onions

Cuisine:
Category: Crockpot
Preparation: slow cook
Temperature:
Servings: 6

Ingredients:
1/3 cup all-purpose flour
3 pounds skirt steak -- each piece cut into thirds
3 tablespoons olive oil -- (3 to 4)
2 cups low-sodium beef broth
1 cup dry red wine
1/4 cup balsamic vinegar
1 tablespoon soy sauce
2 tablespoons tomato paste
1 1/3 pounds cipollinis -- trimmed, peeled, and left whole*
2 tablespoons green peppercorns -- if packed in brine, rinse well
3/4 cup firm spicy green olives -- pitted and coarsely
chopped


Instructions:

Place the flour in a shallow bowl and coat the meat on all sides,

knocking off any excess flour. Set aside.

Heat 3 tablespoons of the oil in a large sauté pan set over high heat.

Brown the meat a few pieces at a time. Be careful not to crowd the pan or

the meat will steam, not brown. Add more oil to the pan as necessary. Transfer

the browned meat to the insert of the slow cooker. Add the broth and red

wine to the saute pan and bring to a boil over high heat, using a wooden spoon

to scrape any browned bits of meat clinging to the pan. Cook until the

liquids have reduced by half. Pour the broth and wine mixture over the meat

into the insert, and then add the vinegar, soy sauce, tomato paste, onions, and
peppercorns. Cover and cook on low for 7 hours or on high for 3 1/2

hours,until the meat is extremely tender when pierced with a fork. Add the

olives,and cook for another 20 minutes. Serve with fusilli tossed with butter

and parsley and steamed broccoli.

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Per Serving (excluding unknown items): 536 Calories; 31g Fat (54.6%

calories from fat); 46g Protein; 12g Carbohydrate; 2g Dietary Fiber; 116mg
Cholesterol; 401mg Sodium. Exchanges: 1/2 Grain(Starch); 6 1/2 Lean

Meat;1/2 Vegetable; 0 Fruit; 2 1/2 Fat.

Serving Ideas : Serving suggestions:
Fusilli tossed with butter and parsley Steamed broccoli

NOTES : *Cook's Note: To peel small onions easily, plunge them into

boiling water for 10 to 15 seconds. Transfer them with a slotted spoon to a

bowl of cold water. The skins will slip right off when loosened with a small,

sharp knife.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0

-------------v2.0