Steak with Shallots and Lyonnaise Potatoes
- 3 tablespoons extra-virgin olive oil
- 3 large Yukon Gold potatoes (1 1/4 pounds), peeled and sliced 1/4 inch thick
- 1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise
- Kosher salt and freshly ground pepper
- 2 tablespoons red wine vinegar
- Four 7-ounce sirloin steaks (1 inch thick)
- 2 tablespoons unsalted butter
- 4 large shallots, very thinly sliced
- 1/2 cup dry red wine
- 2 tablespoons finely chopped flat-leaf parsley
- In a very large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering.
- Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 minutes.
- Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 minutes longer.
- Add 1/2 tablespoon of the vinegar and gently toss to combine.
- Cover loosely and keep warm.
- Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Season the steaks with salt and pepper and cook them over moderately high heat, turning occasionally, until browned and crusty, 8 to 10 minutes for medium rare.
- Transfer the steaks to a serving platter and keep warm.
- Add 1 tablespoon of the butter and the shallots to the skillet and cook over moderate heat until softened, about 5 minutes.
- Add the remaining 1 1/2 tablespoons of vinegar and cook until evaporated, about 30 seconds.
- Add the wine and cook until reduced by two-thirds, about 2 minutes.
- Remove from the heat and swirl in the remaining 1 tablespoon of butter.
- Add the parsley and any accumulated meat juices, season the sauce with salt and pepper and spoon over the meat.
- Serve the steaks at once with the potatoes.
extravirgin olive oil, potatoes, vidalia onion, kosher salt, red wine vinegar, unsalted butter, shallots, red wine, flatleaf parsley
Taken from www.foodandwine.com/recipes/steak-shallots-and-lyonnaise-potatoes (may not work)