Warm and Fuzzy Steak

Ingredients

• skirt steak (or other thin, tender beef cut)
• 1 tablespoon Jed's Maple Vinegar
• 1 tablespoon good basalmic Vinegar
• a splash of white wine
• 1 tablespoon high temperature oil like canola or peanut oil
• Take skirt steak (or another thin, tender beef cut), pat it dry, and sprinkle kosher salt (or sea salt) and pepper on it.

Directions

Let the meat stand at room temp for about 20-30 minutes.

Mix both vinegars and the white wine, and reserve.

Use a non-stick 12" fry pan. Heat up the fry pan well and then add the oil. Let the oil heat until it shimmers. Add the beef into the pan so the pieces do not touch. Keep the heat high.

Sear the beef on one side, then flip it over with tongs. (Takes about 2 min). Sear the other side (2 more min). Take the beef out of the pot, and put it on a warm plate. Remove the pot from the heat and either spoon out or soak up the fat in the pan. Leave all the nice brown stuff (fond) in the pan.

Put the pan back on high heat and as soon as it heats back up, put the beef and the juices back in the pan and then the vinegar mixture. Stir the mixture with a wood spoon to get all of the fond off of the bottom of the pan. The meat will become coated with a dark brown sauce. As soon as the juices are are blended together, remove the beef from the pan and serve it.

It goes really well over sharp greens like arugula, or over lightly sauteed greens with garlic (broccoli rabe or escarole), or just in a platter by itself.