From Food Network
Skirt Steak With Cipollini Onions
1/3 cup all-purpose flour
3 pounds skirt steak, each piece cut into thirds
3 to 4 tablespoons olive oil
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
- 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 saute 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 slow cooker 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.