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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 4 - Change
Nutritional Facts
Servings Per Recipe: 4

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
Saturated Fat 0g
Unsaturated Fat 0g
Cholesterol 0mg
Sodium 0mg
Total Carbohydrate 0g
Dietary Fiber 0g
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** 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


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
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1. Finely chop shallots; set aside.

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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