Skirt Steak Cuban Rum Flambe
Our family always loves to learn something new and different. We like to watch many popular cooking shows including Russian shows. On one of these shows, I do not remember exactly which one; we found a great recipe that we decided to try. The chef on the show did a really spectacular job on showing the flambé and it lasted for a few minutes. We were very impressed! Few days later we went to our local grocery store and found all of the ingredients. My husband set up a fire extinguisher in case I set the house on fire. Everything went just like it was on the show, except I might put in a little bit too much Cuban Rum. Dinner came out fantastic! We decided that when we want to impress our friends we will cook this! It tastes very different with the hint of fire and a lite rum flavor.
This is the ingredients:
- 1 or 1 and 1/2 pound of beef skirt filet
- 1 red onion
- ¼ cup red wine
- ¼ cup or less Cuban Rum
- 1 teaspoon Pink Himalayan salt
- Pinch of red or black pepper
- 1 tablespoon brown sugar
- 2 tablespoons olive oil
Heat the oven to 400F. Heat the skillet or cast-iron stove top grill to the highest temperature and add 1 tablespoon of olive oil. Sprinkle filet with salt, pepper and sugar. Slice onions 1/8” thick. Place filet on the grill and cook for 3 minutes on each side then transfer to the baking dish. Add the rest of the olive oil, sliced onions and red wine into skillet, cook for another 3 minutes. Poor onions on top of the filet and put it in the oven for 10 minutes for medium rare and 15 for well cooked.
Take out filet, pore Cuban Rum and fire it up!
After it stops burning, slice the meat ¼” thick at an angle, serve it with the Wine spiced pears and your favorite salad.