Skirt Steak Sauerbraten

Skirt Steak Sauerbraten
  • Cook Time
  • Prep Time
  • 4Servings


  • 7 tablespoons extra-virgin olive oil
  • 1 large red onion, thinly sliced
  • 1 teaspoon ground allspice
  • 2 cups beef broth
  • 1/2 cup crushed gingersnap cookies
  • 3 1/2 tablespoons red wine vinegar
  • Salt and pepper
  • 1 pound wide egg noodles
  • 1 1/2 pounds beef skirt steak, trimmed and quartered


In a large nonstick skillet, heat 2 tablespoons olive oil over medium heat. Add the onion and allspice and cook, stirring occasionally, until the onion is softened, about 8 minutes. Stir in the broth, gingersnaps and vinegar and cook until thickened, about 6 minutes. Season with salt and pepper; transfer to a medium bowl, cover and set aside. Wipe out the skillet and set aside.

Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain, return to the pot and toss with 3 tablespoons olive oil. Set aside.

Meanwhile, season the steak with salt and pepper. In the reserved skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the steak and cook for 2 to 3 minutes on each side for medium-rare. Transfer to a cutting board, tent with foil and let rest for 5 minutes. Cut crosswise into 1/4-inch-thick slices.

Pour off the fat from the skillet, add the reserved sauce, scraping up the browned bits, and cook over medium heat until warmed through. Divide the noodles among 4 shallow bowls and top with the steak and sauerbraten sauce.