Bavette aux echalotes

Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins

Classic French steak with shallot sauce.

Yields 2


    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


    1. Preparing the steak:
    2. Trim the steak of excess fat and season with salt and pepper.
    3. Place the oil in a skillet over medium-high heat.
    4. Test the heat of the pan by touching a wooden spoon to the oil—if the oil is hot, it will lightly sizzle.
    5. Place the steak in the pan.
    6. Cook for 2 minutes, until the underside is well seared and browned.
    7. 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.)
    8. Transfer to a plate, cover loosely with a tent of foil, and keep warm while you make the sauce.
    9. Making the sauce:
    10. In the same skillet, heat 1 tablespoon of the butter with the meat drippings.
    11. Add the shallots and sauté over medium heat until golden brown, about 7 minutes.
    12. Add the red wine vinegar, thyme, and stock (or water), and bring the liquid to a boil.
    13. Cover and cook until the shallots have softened and the liquid has almost disappeared.
    14. Swirl in the remaining tablespoon of butter and add any juices released from the meat.
    15. Taste the sauce and adjust the seasoning, adding a few drops of vinegar if needed.
    16. Slice the steak against the grain into thin strips.
    17. Serve with the shallots spooned on top, accompanied by mashed potatoes or steamed green beans.


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