Skirt Steak and "Second Round"

Recipes are courtesy of editor and cookbook author Judith Jones, from her new book, "The Pleasures of Cooking for One" (Knopf).

Skirt Steak
This is my favorite steak, I like the chewiness of the cut and the faint marbling of fat, just enough to keep it well lubricated,. And I find it a good size for the single cook. A skirt steak of approximately 14 ounces gives me three fine meals. First I have a piece of rare steak quickly sauteed and garnished with a little pan sauce of wine and shallots; then I have a few slices of it cold for lunch with a piquant sauce; and finally, later in the week, I'lll use what remains in a delicious baked dish with mushrooms and breadcrumbs, an inspiration of the late Mireille Johnston, whose books taught us so much of what regional French home cooking is all about - thriftiness, inventiveness, and good taste.

1 or 2 garlic cloves, smashed and peeled
About 1/2 teaspoon fresh ginger, peeled and grated (optional)
Freshly ground pepper
A skirt steak of about 14 ounces, preferably grass-fed
Light olive oil
1 Tablespoon butter
1 fat shallot, finely chopped
1/2 cup red wine
A sprinkly of chopped fresh parsley


Chop the garlic fine, then sprinkle on about 1/4 teaspoon of salt, and with the flat of your knife, mash the two together until you have a paste. Mix the ginger into the paste, if you're using it - it isn't French, but it adds a je ne sais quoi that's delicious.

Sprinkle on several generous grindings of pepper, rub this paste onto both sides of the steak, and cut it in thirds or in half, so that it will fit into your skillet. Smear just a little oil on the bottom of a heavy 8-inch skillet, and heat until almost smoking, then lay in the steak and sear over high heat for 1 minute on each side.

Now put the pan in a preheated 350°F oven for about 4 minutes (or more if you don't want it rare).

Remove the steak to a warm plate while you quickly make the sauce. Swirl the butter in the hot skillet, and saute the shallot for a minute. Splash in the wine, and reduce by half.

Pour the sauce over the portion of the steak you are going to eat immediately. Top with some chopped parsley.

Second Round

Gratin of Beef, Mushrooms and Breadcrumbs

A half-dozen medium mushrooms
1 garlic clove, peeled
1 shallot
2 Tablespoons fresh breadcrumbs, plus more for topping
2 Tablespoons chopped fresh parsley
Salt and freshly ground pepper
Light olive oil
3 or 4 fairly thin slices leftover steak
A splash of red wine


Chop the mushrooms, garlic and shallot into small dice, and mix with the breadcrumbs and parsley. Salt and pepepr generously. Smear a little oil on the bottom of a shallow one-serving gratin dish, and spread half of the mushroom mixture on the bottom. Cover than with three or four slices of the remaining skirt steak, and sprinkle a little red wine over it all; salt again lightly. Finish with a layer of the remaining mushroom mixture. For the topping, sprinkle a scant teaspoon of breadcrumbs over it all, and drizzle on a bit of olive oil. Bake at 375°F for 25 minutes.

Beef With Sauce Gribiche

Even better than a steak sandwich is a plate of thinly sliced rare beef with Sauce Gribiche spooned over and a garnish of cucumbers and small tomatoes. I first experienced this sauce at a little brasserie on the rue de Seine in Paris and immediately went home to work out the ingredients and create my own version. There are many variations, and it's a sauce to treasure, because it enhances so many cold meals, especially the organ meats I relish, as well as fish.

Check out the CBS News "Sunday Morning" Recipes Index for more tasty selections from our guests, contributors and Bon Appetit magazine!

For more info:
"The Pleasures of Cooking for One" by Judith Jones (Knopf)
Check out the CBS News "Sunday Morning" Recipes Index for more tasty selections from our guests, contributors and Bon Appetit magazine!