Title: Bistro skirt steak (bavette aux echalotes)
 Categories: Tried
      Yield: 4 Servings
 
      4    8-Ounce Skirt Steaks;
           -trimmed of fat
      6 lg Shallot; Peeled
      1 tb Butter
      2 tb Vegetable oil
    1/2 c  Red Wine Vinegar
      3 tb Butter
 
  Finely chop shallots; set aside. Heat 2 Tbsp butter and 2 Tbsp. oil in
  large cast iron skillet over med-high heat. Season steaks with salt
  and freshly ground pepper. Cook steaks, 2 at a time, until medium
  rare, 3-4 minutes per side. Transfer steaks to a plate and cover with
  aluminum foil to keep warm.
  
  Add shallots to skillet and cook, stirring frequently, over med-high
  heat until they soften and brown, about 5 minutes. Add red wine
  vinegar and cook until the skillet is almost dry, 4 minutes. Remove
  pan from heat and stir in 3 Tbsp. butter, pour in any meat juices
  that have accumulated while steaks were resting, season with salt and
  pepper, and spoon over steaks.
  
  Serve over Crouton or serve with French bread.
  
  Recipe