Skirt Steak with Shallots
"Skirt steak is a long flat flavorful piece of beef cut from the diaphragm muscle in the plate section of a cow - essentially where the waist would be if a cow had a waist. Also known as plate steak, it is used for making fajitas. Adapted from Chef Virginia Willis' cookbook, "Bon Appetit, Y'all"..Wonderful recipes in this cookbook."
Original is 5 servings
Ingredients
Nutritional
- Serving Size: 1 (299.8 g)
- Calories 341.4
- Total Fat - 18.7 g
- Saturated Fat - 7.4 g
- Cholesterol - 102.1 mg
- Sodium - 123.5 mg
- Total Carbohydrate - 2.4 g
- Dietary Fiber - 0.7 g
- Sugars - 1.5 g
- Protein - 38.2 g
- Calcium - 57.5 mg
- Iron - 3 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
To cook the steak, in a heavy-duty skillet, heat the oil over medium-high heat until shimmering, and season the steaks with salt & pepper.
Step 2
Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until well browned and medium-rare, about 3 minutes per side, then transfer to a warm plate and cover loosely with foil to keep warm while preparing the sauce.
Step 3
To prepare the sauce, return the pan to medium-heat and add 1 T butter to the shallots; cook until the shallots are soft and translucent, 3-5 minutes.
Step 4
Add vinegar and stir to combine. Cook until the vinegar evaporates, 30-45 seconds.
Step 5
Add red wine and cook until reduced by half, 1-2 minutes.
Step 6
Remove the pan from heat and add remaining tablespoon butter, swirl to coat; taste and adjust seasoning.
Step 7
To serve, slice the steak into thin strips against the grain, over-lap the slices on a plate and pour over the red wine glaze.
Tips
No special items needed.
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