| 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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