skirt steak and shallots with arugula salad

Are you looking for an easy fancy dinner? Look no further! This can be a simple weeknight dinner or fun weekend dinner. We paired our steak with a Bordeaux style Cab, Corison’s Napa Valley Cabernet Sauvignon 2011. Our steak was a merlan cut from Olivier’s Butchery but you can use other cuts like skirt steak. We would suggest serving this with an arugula salad and mashed, smashed, or roasted potatoes.

This recipe is for two people, but it would be perfect for a party. You could make the steak and shallots ahead of time and finish them off in the oven right before you’re ready to eat.

1 tablespoon butter
1 tablespoon canola oil
4 Shallots sliced thin
½ pound skirt steak or similar type of cut (2 pieces)
Sea Salt

Season your steak with salt and pepper on both sides. You’ll want to slightly over salt because this will season your shallots as well. In a skillet, add the oil and heat the pan on high. Once it starts to shimmer, add a ½ tablespoon of butter to melt. Add the steak and cook one and a half minutes on each side (depending on the thickness). We use a splatter screen to keep down the oil splatters. Once you get a nice brown on each side remove from the pan to a sheet pan to rest. Remove the pan from the heat (so it cools off and won’t burn your shallots) and turn down the burner to medium. Add the pan back to the burner and add ½ tablespoon of butter until it’s melted. Preheat your oven to 375 degrees fahrenheit or on low broiler. Next add the shallots and stir as needed to caramelize but not burn. Once they are golden brown to your liking, add them on top of the steak. Put the steak into the oven for a few minutes on the middle or bottom rack to heat through and lightly crisp the shallots on top. (We did about 2-3 minutes. Keep an eye on it so that you don’t burn the shallots!)

This recipe was inspired by Thomas Keller’s Skirt Steak with Caramelized Shallots and Red Wine Jus – Bavette A La Bordelaise in Bouchon. This is one of our favorite Thomas Keller cookbooks because the recipes are focused on simple French bistro food.

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