Started with a beautiful Prather Ranch 18″ skirt steak, dried but without having marinaded or brined. Cut off two 5″ pieces and went for the double-dip breading with a touch of curry powder, buttermilk & egg. Then reduced down the cooking stock from my delicately poached oyster mushrooms (which was itself from my curried spinach), and thickened at last minute with the addition of the left-over spiced breading flour, brought to a boil. Ate with a lovely Vino V Syrah, 2006.
