PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER

Pan-Fried Skirt Steaks With Shallot Butter image

Provided by Pierre Franey

Categories dinner, easy, quick, main course

Time 20m

Yield 4 servings

Number Of Ingredients 9

Ingredients

4 lean skirt steaks trimmed, about 6 ounces each
Salt and freshly ground pepper
1 teaspoon vegetable oil
4 tablespoons butter
3 tablespoons finely chopped shallots
1 teaspoon finely chopped garlic
1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
1 tablespoon red wine vinegar
4 tablespoons finely chopped parsley

Steps:

Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
Heat the skillet over high heat. Add the steaks side by side and cook about 3 to 4 minutes or until thoroughly browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare.
Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
Add 2 tablespoons butter to the skillet and when melted, add the shallots, garlic and thyme. Cook briefly until wilted, but do not burn. Add the vinegar, cook briefly and swirl in the remaining butter and the parsley.
Remove skillet from heat and add the steaks and any juices that have accumulated on the platter. Blend well, and serve immediately with the shallot butter over the steaks.

Nutrition Facts : @context http, Calories 451, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 34 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 16 grams, Sodium 470 milligrams, Sugar 1 gram, TransFat 2 grams