STEAK WITH RED WINE-SHALLOT SAUCE
Provided by Food Network Kitchen
Categories main-dish
Time 43m
Yield 2 servings
Number Of Ingredients 5
Steps:
- Remove the steak from the refrigerator 30 minutes before cooking. Heat a large heavy-bottomed skillet over medium-high heat. Pat the steak dry and season generously with salt and pepper on all sides. Place the steak, standing up on the strip of fat, in the pan and hold it with tongs until the fat renders and the pan is slick, about 2 minutes.
- Place the steak flat in the pan and sear until deep brown on one side, 4 to 5 minutes. Turn and cook on the other side until a thermometer inserted sideways into the thickest part registers 120 degrees for medium-rare, 3 to 4 more minutes. Transfer to a cutting board and let rest 10 minutes. Reserve the drippings in the skillet.
- Add the shallot to the drippings and cook over medium heat until golden, about 2 minutes. Add the wine and scrape up any browned bits with a wooden spoon. Bring to a boil and cook until reduced by half and slightly syrupy, about 7 minutes; remove from the heat. Whisk in the butter, one piece at a time, to make a glossy sauce. Add 1/2 teaspoon salt and 1/4 teaspoon pepper or season to taste. Slice the steak against the grain and serve with the sauce.
SKIRT STEAK WITH SHALLOT-THYME BUTTER
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition of this long, thin band of wonderfully marbled beef. His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat. It had been so long since I had seen flavored butter on steak that this version came as something of a revelation.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Prepare a gas or charcoal grill; the fire should be so hot you can hold your hand over it for only a couple of seconds.
- Meanwhile, cream the butter with a fork, adding thyme, chives, shallot, 1/2 teaspoon each salt and pepper and the vinegar or juice.
- Grill the steak, 2 minutes a side for rare, about a minute longer per side for medium-rare. As it cooks, season with salt and pepper.
- Spread each steak with about a tablespoon of the flavored butter, and serve. Remaining butter can be wrapped and refrigerated or frozen.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 45 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 23 grams, Sodium 511 milligrams, Sugar 1 gram, TransFat 2 grams
STEAK WITH SHALLOTS
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Sprinkle the steaks on both sides with salt and pepper.
- Heat a cast-iron skillet, large enough to hold the steaks in one layer, until it is fiery hot. Add the oil and quickly coat the bottom of the skillet. Add the steaks and cook until well browned, about 3 minutes. Turn the steaks and continue cooking on the second side about 3 minutes. If you want the steak medium rare, cook 4 to 5 minutes on each side. Transfer to a warm platter.
- Heat 1 tablespoon of the butter in a small skillet or saucepan and add the shallots. Cook, stirring often, until they are golden brown, about 2 to 3 minutes. Add the remaining 3 tablespoons of butter and cook until bubbling hot. Spoon the shallots over the meat and pour any remaining butter over all. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 634, UnsaturatedFat 23 grams, Carbohydrate 4 grams, Fat 50 grams, Fiber 1 gram, Protein 40 grams, SaturatedFat 22 grams, Sodium 621 milligrams, Sugar 2 grams, TransFat 0 grams
GRILLED FLANK STEAK WITH SHALLOT AND RED WINE SAUCE
Steps:
- In a medium saucepan over medium-high heat, saute the shallots in 2 tablespoons of the olive oil until lightly caramelized, about 5 to 7 minutes. Raise the heat to high and add the red wine and reduce by half. Add the broth and reduce by half. Check for seasoning, and season with salt and pepper, to taste. Keep warm on low heat.
- Brush the flank steak on both sides with 2 tablespoons of the olive oil and season with the salt and pepper. Place on the center of grill and sear 5 to 8 minutes per side for rare to medium rare, testing by pressing the meat with a finger: The spongier the meat feels, the rarer it is cooked. Remove from the grill and allow to rest, very loosely tented with aluminum foil, 5 to 10 minutes, to allow the juices to reabsorb into the meat. Slice the flank steak on the diagonal and place on a large platter. Finish the sauce by swirling in the chunks of cold butter, then top the steak with some of the sauce and serve the rest on the side.
STEAKS WITH SHALLOT SAUCE
WE have hearty beef eaters in our family and this recipe is always a winner. Freshly cracked pepper really brings out the flavor and the touch of vinegar and Worcestershire sauce make these steaks perfect.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Saute shallots in 1 tablespoon butter in a small skillet until tender. Add broth; bring to a boil. Reduce heat; simmer until liquid is reduced to about 1 tablespoon. Stir in vinegar and Worcestershire sauce; cook 1 minute longer. Remove from the heat. Stir in 1-1/2 teaspoons butter. Cover and keep warm., Sprinkle steaks with pepper. In a large skillet, cook steaks in oil and remaining butter until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Serve with shallot sauce.
Nutrition Facts : Calories 404 calories, Fat 23g fat (11g saturated fat), Cholesterol 105mg cholesterol, Sodium 265mg sodium, Carbohydrate 11g carbohydrate (5g sugars, Fiber 2g fiber), Protein 38g protein.
STEAK & STICKY RED WINE SHALLOTS
People will think you've been cooking for hours with this rich and meaty dish, ready in under 30 minutes
Provided by Barney Desmazery
Categories Dinner, Main course
Time 25m
Number Of Ingredients 7
Steps:
- Simmer the shallots in a pan of water for 2-3 mins, then drain and set aside. Season the steaks with a little salt and plenty of crushed peppercorns. Heat half the butter in a pan until sizzling, then cook the steaks for 3 mins on each side for medium or until done to your liking.
- Remove the steaks and keep warm. While they rest, add the remaining butter to the pan, throw in the shallots, then sizzle in the sticky pan until starting to brown. Add the balsamic vinegar and bubble for a few mins. Add the wine and boil down until sticky, then add the beef stock and simmer until everything comes together. Spoon the shallots over the steaks and serve withgreen beans and chips.
Nutrition Facts : Calories 524 calories, Fat 33 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 10 grams sugar, Fiber 1 grams fiber, Protein 40 grams protein, Sodium 1.87 milligram of sodium
STEAK WITH SHALLOT SAUCE
A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Time 20m
Number Of Ingredients 6
Steps:
- Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.
- Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.
- Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.
Nutrition Facts : Calories 384 g, Fat 19 g, Protein 43 g
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