Skirt Steak With Caramelized Shallots
- Course: Main Course
- Features: Gluten-Free, Fast, Healthy
Summary:
This simple salt-and-pepper approach to steak mandates a cut of meat that is innately more flavorful than, say, tenderloin. Try skirt steak. The caramelized shallots that are imbued with thyme transform the dish into something special. Serve with mashed potatoes and carrots.
4 servings
Ingredients:
- 2 (10-ounce) skirt steaks* (may substitute flank or sirloin steak)
- Kosher salt and freshly ground black pepper
- 2 tablespoons canola or mild olive oil
- 2 cups thinly sliced shallots, from about 8 large shallots (may substitute yellow or red onions cut into thin wedges)
- 2 tablespoons unsalted butter
- 2 teaspoons minced fresh thyme, plus additional for garnish
Directions:
Cut each steak into 2 pieces, cutting it where the thick portion turns to thin. Season both sides of the steak with salt and pepper.
In a large skillet over medium-high heat, heat the oil until hot but not smoking. Add the steaks and sear, without moving them, for about 2 minutes. Turn and cook until the other side is browned and the steak is cooked to the desired degree of doneness, 2 to 3 more minutes for medium-rare, depending on the thickness. (The thin cuts will be done sooner than the thick cuts.) Transfer the steak to a cutting board, cover with foil and set aside.
Return the skillet with the drippings to medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes. Add the butter and thyme, reduce the heat to medium-low and cook until the shallots are golden but not crisped, about 12 minutes. Season with salt and pepper to taste. Remove from the heat and set aside to rest. If desired, sprinkle with additional thyme.
Slice the steak crosswise, against the grain, into thin strips and top with some of the shallots.
The extremely loose grain and ample marbling of skirt steak result in a chewy yet tender cut of meat that tastes robustly beefy. Skirt steak approximates the elusive French hangar steak in both flavor and texture. It is also the cut traditionally used to make fajitas.
Although the intense beef flavor of skirt steak really needs no embellishment, the meat's fibrous weave allows marinades to penetrate in a matter of minutes. The steak comes in long strips; each strip typically comprises a wide, thick portion that tapers off to a thin section. For maximum tenderness, cook the steak medium rare to medium and carve it across the grain into thin slices.
Skirt steak is available at many meat counters and can usually be special-ordered by stores that do not carry it on a regular basis.
Recipe Source:
Adapted from "Bouchon" by Thomas Keller with Susie Heller and Michael Ruhlman (Artisan, 2004).
E-mail the Food Section with recipe questions.
