Skirt Steak with Shallots

• 1 tablespoon canola oil, plus more if needed
• 1 1/2 pounds skirt steak
• Coarse salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 2 shallots, peeled and thinly sliced
• 1 tablespoon red wine vinegar
• 1/4 cup dry red wine

1. To cook the steak, in a heavy-duty skillet, heat the oil over medium-high heat until shimmering.
2. Season the steaks with salt and pepper.
3. Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until well browned and medium-rare, about 3 minutes per side.
4. Transfer to a warm plate and cover loosely with aluminum foil to keep warm while preparing the sauce.
5. To prepare the sauce, return the pan to the cooktop over medium heat.
6. Add 1 tablespoon of the butter and the shallots.
7. Cook until the shallots are soft and translucent, 3 to 5 minutes.
8. Add the vinegar and stir to combine.
9. Cook until the vinegar evaporates, 30 to 45 seconds.
10. Add the red wine and cook until reduced by half, 1 to 2 minutes.
11. Remove the pan from the heat and add the remaining 1 tablespoon of butter; swirl to coat.
12. Taste and adjust for seasoning with salt and pepper.
13. To serve, slice the steak into thin strips against the grain.
14. Overlap the slices on a plate and pour over the red wine glaze.

canola oil, skirt steak, salt, unsalted butter, shallots, red wine vinegar, red wine

Taken from www.epicurious.com/recipes/food/views/skirt-steak-with-shallots-380340 (may not work)