Sauteed Steak with Shallot Sauce (Steak Saute aux Echalotes)

• 4 boneless shell steaks, each about 3/4 pound
• Salt to taste if desired
• Freshly ground pepper to taste
• 1/2 teaspoon corn, peanut or vegetable oil
• 2 tablespoons butter
• 1/2 cup finely sliced shallots
• 2 tablespoons red-wine vinegar
• 2 tablespoons finely chopped parsley

1. Sprinkle meat on both sides with salt and pepper.
2. Heat oil in heavy black iron skillet and add steaks.
3. If skillet is not large enough, you may wish to cook 2 at a time.
4. Cook meat over high heat until nicely browned on one side, about 1 1/2 minutes.
5. Turn and cook about 1 1/2 minutes on second side.
6. Remove meat to warm platter and pour off fat from skillet.
7. Add butter and shallots and cook, stirring, briefly until wilted and barely start to brown.
8. Add vinegar and shake skillet briefly.
9. Pour sauce over steaks and sprinkle with parsley.

shell, salt, freshly ground pepper, corn, butter, shallots, redwine vinegar, parsley

Taken from cooking.nytimes.com/recipes/1417 (may not work)