Best Skirt Steak With Shallot Thyme Butter Recipes

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

SKIRT STEAK WITH SHALLOTS

Skirt Steak with Shallots image

Categories Sauce Side Steak Shallot

Yield serves 4 to 6

Number Of Ingredients 7

Ingredients

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.