Grilled Spanish Skirt Steak With Salsa Picante

• 1/4 cup i can't believe it's not butter! made with olive oil spread
• 2 shallots medium, or small onions, finely chopped
• 3 tablespoons red wine vinegar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• 1 1/4 cups beef broth
• 2 tablespoons small capers, rinsed and drained
• 2 tablespoons finely chopped fresh parsley
• 1/4 cup heavy or whipping cream optional
• 1 pound skirt steak grilled to desired doneness and sliced

1. Melt I Can't Believe It's Not Butter!(R) made with Olive Oil Spread in 2-quart saucepan over medium-high heat and cook shallots, stirring occasionally, 1 minute. Stir in vinegar and cook, stirring occasionally, 3 minutes. Stir in flour, salt and black pepper and cook, stirring frequently, 1 minute. Stir in broth with wire whisk. Bring to a boil over high heat. Reduce heat to low and simmer, stirring occasionally, 3 minutes or until slightly thickened. Stir in capers and parsley, then cream; heat through. Serve with steak.

butter, shallots, red wine vinegar, flour, salt, ground black pepper, beef broth, capers, fresh parsley, skirt

Taken from www.yummly.com/recipe/Grilled-spanish-skirt-steak-with-salsa-picante-297441 (may not work)