Instructions

Step 1

Heat 1 tbsp butter and oil in a large cast-iron skillet over medium-high heat. Trim and season the steaks. Then cook them, two at a time, until medium rare, 3–4 minutes per side. Transfer steaks to a plate and cover with aluminum foil. Add shallots to skillet and cook, stirring frequently, over medium-high heat until they soften and brown, about 5 minutes. Add vinegar and cook until skillet is almost dry, 4 minutes. Remove pan from heat, stir in remaining butter, pour in any meat juices that have accumulated while steaks rested, season with salt and pepper, and spoon over steaks.

Recipes

Skirt Steak with Shallot Sauce

Name: Skirt Steak with Shallot Sauce
Total time: PT0D0H0M
Yield: serves 4
Ingredients: 4 Tbsp. butter; 2 Tbsp. vegetable oil; 4 (8-oz.) skirt steaks; Salt; Freshly ground black pepper; 6 large shallots, peeled and finely chopped; 1 ⁄ 2 cup red wine vinegar

Serves
serves 4

A chewy steak rather than a tender one, bavette is a classic bistro cut.

Ingredients

4 Tbsp. butter
2 Tbsp. vegetable oil
4 (8-oz.) skirt steaks
Salt
Freshly ground black pepper
6 large shallots, peeled and finely chopped
¹⁄₂ cup red wine vinegar

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Instructions

Step 1

Heat 1 tbsp butter and oil in a large cast-iron skillet over medium-high heat. Trim and season the steaks. Then cook them, two at a time, until medium rare, 3–4 minutes per side. Transfer steaks to a plate and cover with aluminum foil. Add shallots to skillet and cook, stirring frequently, over medium-high heat until they soften and brown, about 5 minutes. Add vinegar and cook until skillet is almost dry, 4 minutes. Remove pan from heat, stir in remaining butter, pour in any meat juices that have accumulated while steaks rested, season with salt and pepper, and spoon over steaks.