Name: Steak with Shallots
Ingredients: 2 Whole top skirt steaks.; 300 g Shallots.; 2 tb Groundnut oil.; Salt; pepper.

You know when I was a teacher I could flunk those who refused to work. When I was a coach I could bench them. When I managed a large aquatic facility I could fire them. I can’t do any of those things to you. You are all volunteers! So what motivation do I have to get you to serve? Very simple, I have the words of God that I presented to you this morning – His command and the great promises of His grace and your reward. If you are not excited about being directly commissioned, gifted and empowered by the King of the Universe to do His will, there is not much more I can do to get you engaged.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Campanile	4	servings

INGREDIENTS

2		Whole top skirt steaks.
300	g	Shallots.
2	tb	Groundnut oil.
		Salt; pepper.

INSTRUCTIONS

1 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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