| 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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