French Bistro Skirt Steak With Shallots and Red Wine Reduction Sauce

Ingredients

3 skirt steaks (about 2 lbs.)
4 tablespoons finely chopped shallots
1/2 cup red wine
1/2 cup red wine vinegar
1 cup chicken stock
2 ounces cold butter, cubed
1/2 cup finely chopped parsley
Sea salt and black pepper
2 tablespoons EVOO

Preparation

1
Pat dry skirt steaks with paper towels or dish cloth. Season generously on both sides with sea salt and black pepper. Refrigerate for at least one hour before cooking.
2
Simmer shallots, red wine and red wine vinegar on medium heat into a syrup. The shallots will begin to absorb the red wine and turn red in color, approximately 20 minutes. Add 1/2 cup chicken stock and reduce by simmering half way. Reserve until ready.
3
Heat EVOO in a stainless steal pan on medium to medium-high heat. Do not use non-stick. You will be pan searing the skirt steak and will want it to brown. Skirt steak about 2-inches thick should be seared 6-7 minutes on each side to be cooked until temperature is medium-rare. Skirt steak should not be cooked above medium temperature.
4
After skirt steak is removed from pan, reduce heat to medium-low and add remaining 1/2 cup of chicken stock to the pan you seared the skirt steak. Deglaze the pan, and pour brown bits and chicken stock into red wine reduction sauce. Reheat and swirl cubed butter into red wine reduction sauce.
5
Slice skirt steak, pour red wine reduction sauce over top and garnish with parsley.

 



About

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.

Yield:

4

Added:

Tuesday, June 8, 2010 - 6:57pm

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