French Cut Steak

• 1 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• kosher salt & freshly ground black pepper, to taste
• 1 lb skirt steak, cut in half
• 2 tablespoons vegetable oil, divided
• 1/4 cup butter, divided
• 2 sweet onions, sliced
• 1/3 cup white wine
• 2 tablespoons red wine vinegar
• 1/3 cup beef stock (or broth)

1. In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.
2. Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.
3. In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.
4. Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

paprika, onion powder, garlic powder, kosher salt, skirt steak, vegetable oil, butter, sweet onions, white wine, red wine vinegar, beef stock

Taken from www.food.com/recipe/french-cut-steak-413851 (may not work)