Bistro Skirt Steak (Bavette Aux Echalotes) Recipe
Servings: 4
Ingredients
- 4 x 8-Oz Skirt Steaks, trimmed of fat
- 6 lrg Shallot, Peeled
- 1 Tbsp. Butter
- 2 Tbsp. Vegetable oil
- 1/2 c. Red Wine Vinegar
- 3 Tbsp. Butter
Directions
- Finely chop shallots; set aside. Heat 2 Tbsp butter and 2 Tbsp. oil in large cast iron skillet over med-high heat. Season steaks with salt and freshly grnd pepper. Cook steaks, 2 at a time, till medium rare, 3-4 min per side. Transfer steaks to a plate and cover with aluminum foil to keep hot.
- Add in shallots to skillet and cook, stirring frequently, over med-high heat till they soften and brown, about 5 min. Add in red wine vinegar and cook till the skillet is almost dry, 4 min. Remove pan from heat and stir in 3 Tbsp. butter, pour in any meat juices which have accumulated while steaks were resting, season with salt and pepper, and spoon over steaks.
- Serve over Crouton or possibly serve with French bread.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 277g | |
| Recipe makes 4 servings | |
| Calories 667 | |
| Calories from Fat 408 | 61% |
| Total Fat 45.65g | 57% |
| Saturated Fat 18.39g | 74% |
| Trans Fat 0.18g | |
| Cholesterol 167mg | 56% |
| Sodium 254mg | 11% |
| Potassium 671mg | 19% |
| Total Carbs 0.09g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.01g | 0% |
| Protein 59.4g | 95% |
