Raisin Sauce for Skirt Steak

Skirt steak with raisin sauce

The local meat market recently had some lovely, very reasonable priced, skirt steaks for sale. I almost never buy this flavorful, juicy cut, but remembered seeing a recipe in a hundred-year-old magazine for skirt steak with a Raisin Sauce, so decided to give it a try, and was glad that I had. The skirt steak was lovely, and the sweet and sour Raisin Sauce was nicely balanced and enhanced the steak

Here’s the original recipe:

recipe for Raisin Sauce with Skirt Steaks
Source: American Cookery (November, 1921)

And, here’s the recipe updated for modern cooks:

Raisin Sauce for Skirt Steak

  • Servings: 8 - 10
  • Difficulty: moderate
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1 skirt steak

1/2 cup raisins

2 cups water (use less if the raisins are very moist)

2 tablespoons flour

1/2 teaspoon salt

1/4 teaspoon white pepper

2 tablespoons melted butter or margarine (I used butter.)

juice of 1/2 lemon r 2 tablespoons vinegar (I used the lemon juice.)

Grill, broil, or sear skirt steak. See Simply Recipes  for more information about how to prepare a skirt steak.

In the meantime, make the Raisin Sauce (or prepare the sauce ahead of time, and reheat to serve.)

Put the raisins and water in a saucepan, and bring to a boil using high heat; reduce heat and gently simmer for 15 minutes.

While the raisins and water are cooking, put the melted butter or margarine into a small bowl, and stir in the flour, salt and white pepper; continue stirring until smooth.  Then after the raisins have simmered for 15 minutes, slowly add the flour and butter combination while stirring constantly. The mixture should return to a boil, and then simmer for an additional 3 minutes while continuing to stir constantly.  Remove from heat and stir in the lemon juice or vinegar.