Best Pan Fried Skirt Steaks With Shallot Butter Recipes

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SKIRT STEAK WITH SHALLOTS



Skirt Steak with Shallots image

Categories     Sauce     Side     Steak     Shallot

Yield serves 4 to 6

Number Of Ingredients 7

1 tablespoon canola oil, plus more if needed
1 1/2 pounds skirt steak
Coarse salt and freshly ground black pepper
2 tablespoons unsalted butter
2 shallots, peeled and thinly sliced
1 tablespoon red wine vinegar
1/4 cup dry red wine

Steps:

  • To cook the steak, in a heavy-duty skillet, heat the oil over medium-high heat until shimmering. Season the steaks with salt and pepper. 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. Transfer to a warm plate and cover loosely with aluminum foil to keep warm while preparing the sauce.
  • To prepare the sauce, return the pan to the cooktop over medium heat. Add 1 tablespoon of the butter and the shallots. Cook until the shallots are soft and translucent, 3 to 5 minutes. Add the vinegar and stir to combine. Cook until the vinegar evaporates, 30 to 45 seconds. Add the red wine and cook until reduced by half, 1 to 2 minutes. Remove the pan from the heat and add the remaining 1 tablespoon of butter; swirl to coat. Taste and adjust for seasoning with salt and pepper.
  • To serve, slice the steak into thin strips against the grain. Overlap the slices on a plate and pour over the red wine glaze.

SKIRT STEAK WITH SHALLOT-THYME BUTTER



Skirt Steak With Shallot-Thyme Butter image

Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition of this long, thin band of wonderfully marbled beef. His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat. It had been so long since I had seen flavored butter on steak that this version came as something of a revelation.

Provided by Mark Bittman

Categories     dinner, easy, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 7

1/4 pound unsalted butter, softened slightly
1/4 teaspoon fresh thyme leaves
10 chives, minced
1 shallot, peeled and minced
Salt and freshly ground black pepper
1/2 teaspoon red wine vinegar or lemon juice
About 24 ounces skirt steak, cut into 4 portions

Steps:

  • Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
  • Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
  • Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
  • Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.

Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 45 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 23 grams, Sodium 511 milligrams, Sugar 1 gram, TransFat 2 grams

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