Steak With Shallots – We Love God!

This does not mean that I cannot desire to be blessed by my service to God. In fact, God promises to bless our obedience according to His loving purposes, and in some measure He uses these blessings to encourage us to honor His standards. The point is not that His blessings should never motivate us at all, but they cannot be the driving force of our service. His blessings are the oil that helps the machinery of obedience operate, but love for God and desire for His glory are the pistons and wheels.

Bryan Chapell

CATEGORY	CUISINE	TAG	YIELD
Grains		Campanile	4	Servings

INGREDIENTS

2		Whole top skirt steaks.
300	g	Shallots.
2	T	Groundnut oil.
		Salt, pepper.

INSTRUCTIONS

Cut the steaks open to make them thinner. Peel and finely chop the
shallots.  2 Heat the oil in a pan, sear the meat and cook each side
for 4  minutes. Arrange on a serving dish and keep warm.  3 Fry the
shallots in the cooking juices, stirring continuously so  that they do
not blacken. When they are nicely golden, season the  steaks. Pour the
shallots over the meat. Serve immediately.  Campanile tip:  Serve the
steak rare - it quickly becomes tough when overcooked.  Formerly
unpopular except with butchers, the top skirt steak has  become a steak
of quality.  Converted by MC_Buster.  Converted by MM_Buster v2.0l.

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