Bistro Skirt Steak (Bavette Aux Echalotes) Recipe

• 4 x 8-Oz Skirt Steaks, trimmed of fat
• 6 lrg Shallot, Peeled
• 1 Tbsp. Butter
• 2 Tbsp. Vegetable oil
• 1/2 c. Red Wine Vinegar
• 3 Tbsp. Butter

1. Finely chop shallots; set aside.
2. Heat 2 Tbsp butter and 2 Tbsp.
3. oil in large cast iron skillet over med-high heat.
4. Season steaks with salt and freshly grnd pepper.
5. Cook steaks, 2 at a time, till medium rare, 3-4 min per side.
6. Transfer steaks to a plate and cover with aluminum foil to keep hot.
7. Add in shallots to skillet and cook, stirring frequently, over med-high heat till they soften and brown, about 5 min.
8. Add in red wine vinegar and cook till the skillet is almost dry, 4 min.
9. Remove pan from heat and stir in 3 Tbsp.
10. butter, pour in any meat juices which have accumulated while steaks were resting, season with salt and pepper, and spoon over steaks.
11. Serve over Crouton or possibly serve with French bread.

skirt, shallot, butter, vegetable oil, red wine vinegar, butter

Taken from cookeatshare.com/recipes/bistro-skirt-steak-bavette-aux-echalotes-84967 (may not work)