| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | French | Tried | 4 | Servings |
INGREDIENTS
| 4 | 8-Ounce Skirt Steaks; trimmed of fat | |
| 6 | lg | Shallot; Peeled |
| 1 | tb | Butter |
| 2 | tb | Vegetable oil |
| 1/2 | c | Red Wine Vinegar |
| 3 | tb | Butter |
INSTRUCTIONS
Finely chop shallots; set aside. Heat 2 Tbsp butter and 2 Tbsp. oil in large cast iron skillet over med-high heat. Season steaks with salt and freshly ground pepper. Cook steaks, 2 at a time, until medium rare, 3-4 minutes per side. Transfer steaks to a plate and cover with aluminum foil to keep warm. Add shallots to skillet and cook, stirring frequently, over med-high heat until they soften and brown, about 5 minutes. Add red wine vinegar and cook until the skillet is almost dry, 4 minutes. Remove pan from heat and stir in 3 Tbsp. butter, pour in any meat juices that have accumulated while steaks were resting, season with salt and pepper, and spoon over steaks. Serve over Crouton or serve with French bread. Recipe by: Saveur Magazine, 12/97 Posted to MC-Recipe Digest V1 #985 by Suzy Wert <SuzyWert@aol.com> on Jan 5, 1998
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