Seared Skirt Steak with Lemon-Parmesan Cream and Balsamic Glaze

Ingredients

• 1 lb skirt steak
• 2 tablespoons olive oil
• Salt and pepper to taste
• 2 cloves garlic, minced
• 1/4 cup heavy cream
• 1/4 cup freshly grated Parmesan cheese
• Juice of 1 lemon
• 2 tablespoons balsamic vinegar
• 1 tablespoon butter

Directions

1. Blot the steak well, then season it all over with 1-1/4 tsp. salt and 1/2 tsp. pepper. Set a large, sturdy stainless-steel skillet on medium-high heat for 1-1/2 minutes; you’ll know it is hot enough when a drop of water vanishes as soon as it touches the pan. Pour in 2 Tbs. of the oil. When the oil looks glossy and hot, about 30 seconds, lay in the steaks with space between them.
2. Leave the steaks alone until the edges are browned and one corner releases easily with tongs, about 3 minutes. Turn them over and cook until medium rare, another 2 to 3 minutes; on an instant-read thermometer, the thickest part should read 130°F to 140°F, and the inside will be bright pink once cut. Move the steak to a cutting board and cover it loosely with foil. While it rests for at least 10 minutes, make the sauce.
3. Set the same skillet back over medium-high heat. Add the leek with the remaining 1 Tbs. of oil, season with 1/2 tsp. salt, and cook, stirring now and then. Use a wooden spoon to loosen the browned bits from the pan as the leek turns tender and lightly golden, about 3 minutes.
4. Turn the heat up to high and pour in the wine. Stir as it cooks down until nearly gone, about 3 minutes. Add the cream and broth, then let the sauce bubble until it thickens enough to cling to the back of a spoon, about 3 minutes. Take the pan off the burner, then mix in the cheese, rosemary, lemon zest, and salt and pepper to taste.
5. Pour the sauce over the steak, finish with the balsamic glaze, and serve right away.