Posted by https://www.eatlivetravelwrite.com/2014/11/mastering-the-art-of-french-eating-now-in-paperback-and-a-giveaway/
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Classic French steak with shallot sauce.
For the steak
- 1 skirt steak, 9 to 10 ounces, patted dry
- Salt and pepper
- 1 tablespoon mild-tasting oil such as sunflower or grape seed
For the sauce
- 2 tablespoons unsalted butter
- 4 large shallots, peeled and thinly sliced
- 1 1/2 tablespoons red wine vinegar
- 1 sprig fresh thyme
- 1/2 cup chicken broth or beef stock or water
- Preparing the steak:
- Trim the steak of excess fat and season with salt and pepper.
- Place the oil in a skillet over medium-high heat.
- Test the heat of the pan by touching a wooden spoon to the oil—if the oil is hot, it will lightly sizzle.
- Place the steak in the pan.
- Cook for 2 minutes, until the underside is well seared and browned.
- Turn the steak and cook the second side for 40 to 50 seconds, or until medium rare. (Skirt steak is a thin cut, and the meat cooks very quickly.)
- Transfer to a plate, cover loosely with a tent of foil, and keep warm while you make the sauce.
- Making the sauce:
- In the same skillet, heat 1 tablespoon of the butter with the meat drippings.
- Add the shallots and sauté over medium heat until golden brown, about 7 minutes.
- Add the red wine vinegar, thyme, and stock (or water), and bring the liquid to a boil.
- Cover and cook until the shallots have softened and the liquid has almost disappeared.
- Swirl in the remaining tablespoon of butter and add any juices released from the meat.
- Taste the sauce and adjust the seasoning, adding a few drops of vinegar if needed.
- Slice the steak against the grain into thin strips.
- Serve with the shallots spooned on top, accompanied by mashed potatoes or steamed green beans.