Skirt Steak with Shallots
- 2/3 cup (150 ml) shallots, thinly sliced
- 2/3 cup (150 ml) white wine
- 1 tablespoon (15 ml) white wine vinegar
- 1/4 cup (60 ml) cold butter, cut into pieces
- 4 skirt steaks, about 5 oz (150g) each
- Vegetable oil
- Salt and pepper
- In a saucepan, cook the shallots in the wine and vinegar over low heat, about 5 minutes.
- While whisking, add the butter, one piece at a time. Wait until the butter has melted before adding the next piece. Season with salt and pepper.
- With a sharp knife, you can crisscross one side of the steaks before cooking. For a tender steak, sear the meat over high heat and serve rare. Serve the steak with the shallots.
The skirt steak is a classic French cut that is in the flank. You might have to ask the butcher because you do not find it everywhere. Among the interesting cuts of beef to grill, it's an inexpensive choice, often twice cheaper than tri-tip and sirloin steaks. However, for it to be tender, you must sear the steak quickly over high heat and serve it rare. It automatically becomes tough if overcooked.