** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
Bistro Skirt Steak (Bavette Aux Echalotes)
Date Added:December 08, 2009
Ingredients:
4 Unit Steak trimmed of fat
6 Shallots Peeled
1 Tablespoon Butter (1/4 stick) cut into 6 pieces
2 Tablespoons Vegetable Oil as needed
1/2 Cup Red Wine Vinegar
3 Tablespoons Butter (1/4 stick) cut into 6 pieces
2. Heat 2 Tbsp butter and 2 Tbsp. oil in large cast iron skillet over med-high heat.
3. Season steaks with salt and freshly ground pepper.
4. Cook steaks, 2 at a time, until medium rare, 3-4 minutes per side.
5. Transfer steaks to a plate and cover with aluminum foil to keep warm.
6. Add shallots to skillet and cook, stirring frequently, over med-high heat until they soften and brown, about 5 minutes.
7. Add red wine vinegar and cook until the skillet is almost dry, 4 minutes.
8. 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.
9. Serve over Crouton or serve with French bread.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Butter, Sulfites, Beef, Vinegar allergies.
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