| 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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