French Bistro Skirt Steak With Shallots and Red Wine Reduction Sauce
Note: Sea salt has a cleaner, saltier flavor compared to table salt. It will keep you from over-salting food after cooking and is the preferred method of seasoning when grilling meats.
A lot of grocers will pound the skirt steak before you buy it making it a very, very thin cut. For his recipe, the skirt steak should be about 1 1/2- to 3-inches thick or more. You can explain to the butcher at the grocery store what you are making and they should be able to pull a few pieces from the back that haven't been pounded.