Skirt Steak with Caramelized Shallots
The recipe Skirt Steak with Caramelized Shallots can be made in roughly 2 hours and 30 minutes. This gluten free recipe serves 4 and costs $6.19 per serving. This main course has 725 calories, 24g of protein, and 45g of fat per serving. This recipe from Leites Culinaria requires bay leaves, red wine, canolan oil, and leeks. Plenty of people made this recipe, and 104 would say it hit the spot. It will be a hit at your valentin day event. All things considered, we decided this recipe deserves a spoonacular score of 79%. This score is solid. If you like this recipe, take a look at these similar recipes: Skirt Steak With Shallots And Sautéed Watercress Recipe, Bacon-Cured Skirt Steak with Chanterelles and Shallots, and New York Strip Steak with Caramelized Shallots Recipe.
Servings: 4
Preparation duration: 60 minutes
Cooking duration: 90 minutes
Ingredients:
2 bay leaves
5 cups veal or beef stock
1/2 teaspoon black peppercorns
1 cup sliced button mushrooms (1/4-inch thick)
1/4 cup canola oil
1 cup peeled and sliced carrots (1/2-inch thick)
1 teaspoon minced chervil
1 teaspoon minced chives
Extra virgin olive oil
6 Italian flat-leaf parsley sprigs
1 teaspoon minced Italian flat-leaf parsley
3 large garlic cloves, peeled and smashed
Kosher salt and freshly ground black pepper
1 cup sliced leeks, white and light green parts only (1/4-inch thick)
1 cup diced Spanish onions (1/2-inch)
1 bottle red wine, such as Cabernet Sauvignon
1 cup sliced shallots (1/4-inch thick)
2 teaspoons minced shallots
4 cups thinly sliced shallots
1 10-ounce piece trimmed skirt steak
1 teaspoon minced tarragon
4 teaspoons minced thyme
3 thyme sprigs
4 tablespoons (2 ounces) unsalted butter
2 to 3 ounces watercress, large stems removed
Equipment:
oven
frying pan
sauce pan
pot
cheesecloth
colander
sieve
bowl
Cooking instruction summary:
Make the steak1. Preheat the oven to 375F (190C).2. Season both sides of the steaks generously with salt and pepper, keeping in mind that the salt and pepper will also season the shallots as they cook.3. Heat two large skillets over medium-high heat until hot. Add 2 tablespoons canola oil to each skillet. When the oil is hot, add 1 tablespoon butter to each skillet, swirling them to brown the butter. Add the steaks and sear the first side for about 1 1/2 minutes, or until nicely browned. Turn the steaks to brown the second side, tilt the skillets, and use a spoon to baste the meat with the oil and butter. After about 3 minutes, total cooking, remove the skillets from the heat and transfer the meat to a waiting pan. Set aside while you cook the shallots.4. Set the skillets, with the butter and oil, over medium heat. Add half the sliced shallots to each skillet, toss them in the oil and butter, and cook for about 2 minutes, until they have started to soften. Combine all the shallots in one skillet, add the remaining 2 tablespoons butter and the thyme, reduce the heat, and cook gently until the shallots are completely softened and golden brown. Season to taste with salt and pepper and cook for an additional 2 to 3 minutes to caramelize.5. Stir any juices that have accumulated around the steaks into the shallots, then spread the shallots over the steaks. Place in the oven to cook for about 5 minutes, or until the steaks are medium-rare.Make the red wine jus6. Combine all the ingredients except the stock in a wide heavy saucepan or pot and bring to a boil over high heat. Reduce the heat and simmer for 45 to 50 minutes, or until the wine has reduced almost to a glaze. Add the veal stock, bring to a simmer, and simmer for 30 minutes.7. Prepare an ice bath. Strain the jus several times through a fine-mesh strainer or a colander lined with cheesecloth. Cool in the ice bath, stirring occasionally. (You can refrigerate the red wine jus for up to 3 days. Warm over low heat just before serving.)Make the salad and serve8. Place the watercress in a bowl and toss with the minced shallots, herbs, and a drizzle of olive oil. Season to taste with salt and pepper.9. Place the steaks on serving plates and spoon about 2 tablespoons jus alongside each steak. Divide the watercress salad among the plates.
Step by step:
1. Make the steak
2. Preheat the oven to 375F (190C).
3. Season both sides of the steaks generously with salt and pepper, keeping in mind that the salt and pepper will also season the shallots as they cook.
4. Heat two large skillets over medium-high heat until hot.
5. Add 2 tablespoons canola oil to each skillet. When the oil is hot, add 1 tablespoon butter to each skillet, swirling them to brown the butter.
6. Add the steaks and sear the first side for about 1 1/2 minutes, or until nicely browned. Turn the steaks to brown the second side, tilt the skillets, and use a spoon to baste the meat with the oil and butter. After about 3 minutes, total cooking, remove the skillets from the heat and transfer the meat to a waiting pan. Set aside while you cook the shallots.
7. Set the skillets, with the butter and oil, over medium heat.
8. Add half the sliced shallots to each skillet, toss them in the oil and butter, and cook for about 2 minutes, until they have started to soften.
9. Combine all the shallots in one skillet, add the remaining 2 tablespoons butter and the thyme, reduce the heat, and cook gently until the shallots are completely softened and golden brown. Season to taste with salt and pepper and cook for an additional 2 to 3 minutes to caramelize.
10. Stir any juices that have accumulated around the steaks into the shallots, then spread the shallots over the steaks.
11. Place in the oven to cook for about 5 minutes, or until the steaks are medium-rare.Make the red wine jus
12. Combine all the ingredients except the stock in a wide heavy saucepan or pot and bring to a boil over high heat. Reduce the heat and simmer for 45 to 50 minutes, or until the wine has reduced almost to a glaze.
13. Add the veal stock, bring to a simmer, and simmer for 30 minutes.
14. Prepare an ice bath. Strain the jus several times through a fine-mesh strainer or a colander lined with cheesecloth. Cool in the ice bath, stirring occasionally. (You can refrigerate the red wine jus for up to 3 days. Warm over low heat just before serving.)Make the salad and serve
15. Place the watercress in a bowl and toss with the minced shallots, herbs, and a drizzle of olive oil. Season to taste with salt and pepper.
16. Place the steaks on serving plates and spoon about 2 tablespoons jus alongside each steak. Divide the watercress salad among the plates.
Nutrition Information:
covered percent of daily need
