Bistro Skirt Steak (Bavette Aux Echalotes)
Last updated 6/12/2012 1:08:49 AM. Recipe ID 35490. Report a problem with this recipe.
Title: Bistro skirt steak (bavette aux echalotes)
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.
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