Skirt Steak with Maple Syrup
Adapted from Tom Bivins
What's maple syrup without pancakes? Just great as a ginger glaze for fish, a sauce for steak, or in a maple sugar pie. Chef Tom Bivins is of the mind that there isn't anything that doesn't taste better sauced, glazed or otherwise infused with the luscious homegrown golden liquid.
Servings: Serves 8
  • 2 skirt steaks (about 1 pound each)
  • 1/2 teaspoon each salt and coarsely cracked white pepper
  • 1 tablespoon unsalted butter
  • 1 clove garlic
  • 1 onion , chopped
  • 1 small carrot , chopped
  • 1 cup veal stock (or any veal stock product such as Demi Gold, available at specialty food stores) or chicken broth
  • 1/2 cup Vermont maple syrup
  • 6 ounces dark beer , preferably Porter
  • 1 teaspoon chopped fresh rosemary leaves
Season steaks with salt and pepper, and set aside in refrigerator.

Heat butter in a medium saucepan over medium heat until bubbling. Crush garlic with the side of a heavy knife. Add garlic, onion and carrot to saucepan. Cook, stirring, until onion is translucent, about 4 minutes. Add stock and maple syrup, then increase heat to high and boil 10 minutes, or until liquid is reduced to about 1/2 cup. Add beer, bring to a simmer, then remove from heat.

Heat broiler and broiler pan. Place meat on pan and broil 2 to 3 minutes on each side for medium-rare (the longer a skirt steak is cooked, the tougher it gets). Remove from broiler and set on a carving board. Let rest 5 minutes.

Meanwhile, return saucepan to medium-high heat and bring just to a simmer. Add rosemary and season with salt and pepper to taste. Strain sauce.

To serve: Cut steak into thin slices across the grain. Spoon sauce over meat and serve.

Recommended ingredients: Dark amber maple syrup is preferred (available online at