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.

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.