Pan Fried Skirt Steaks With Shallot Butter Food

SKIRT STEAK WITH SHALLOT-THYME BUTTER

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.

GRILLED OR FRIED SKIRT STEAK

Steps:

• In a small bowl, stir together the lemon juice and mustard. Trim away most of the fat from the steaks, and rub with the mustard marinade. Place into a resealable bag, and marinate in the refrigerator for at least 1 hour, and up to 24 hours.
• Preheat a grill or large skillet for medium-high heat.
• Grill or fry steaks for about 5 minutes per side, or to your desired degree of doneness. Remove from the heat, and let the meat rest for 5 to 10 minutes to let the juices settle. Cut each steak along the grain into 3 or 4 pieces. Serve with blue cheese dressing.

PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER

Steps:

• Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
• Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
• Heat the skillet over high heat. Add the steaks side by side and cook about 3 to 4 minutes or until thoroughly browned on one side. Turn and continue cooking until lightly browned, about 3 minutes for medium rare.
• Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
• Add 2 tablespoons butter to the skillet and when melted, add the shallots, garlic and thyme. Cook briefly until wilted, but do not burn. Add the vinegar, cook briefly and swirl in the remaining butter and the parsley.
• Remove skillet from heat and add the steaks and any juices that have accumulated on the platter. Blend well, and serve immediately with the shallot butter over the steaks.

PAN-SEARED STEAKS WITH SHALLOT SAUCE

Steps:

• Sprinkle steaks with salt and pepper. Heat medium skillet over medium-high heat. Add steaks and cook about 4 minutes per side for rare; transfer to plates. Add remaining ingredients to skillet. Boil until sauce thickens, scraping up any browned bits, about 3 minutes. Spoon sauce over steaks.

PAN-FRIED STEAKS WITH SHALLOT-GORGONZOLA BUTTER

Steps:

• Using fork, mix 4 tablespoons butter, Gorgonzola cheese, shallots and chives in small bowl until well blended. Season with salt and pepper. Divide mixture into 8 equal pieces; form into balls. Cover and refrigerate until cold. (Can be prepared 1 day ahead. Keep refrigerated.)
• Melt 1 tablespoon butter in each of 2 heavy large skillets over high heat. Sprinkle steaks with salt and pepper. Add 2 steaks to each skillet and cook to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to plates. Top each with 2 balls of shallot-Gorgonzola butter and serve.

STEAK FRITES WITH SHALLOT PAN REDUCTION

Steps:

• Preheat oven to 450°F.
• Arrange potatoes on a baking sheet (or two if necessary) in a single layer. Coat with cooking spray and sprinkle with 1/4 teaspoon salt.
• Bake at 450F for 40 minutes or until golden brown, stirring potatoes halfway through.
• Remove from oven when done, and toss with 1 teaspoon of thyme.
• Heat a heavy skillet over medium high heat.
• Coat with cooking spray.
• Sprinkle steak with 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Add steak to the hot pan, saute 3 minutes on each side, or until desired degree of doneness.
• Remove from pan and keep warm.
• Add shallots to the pan, and saute for 2 minutes.
• Add the brandy, and bring to a boil, loosening any brown bits on the bottom of the pan.
• Add the broth, mustard, and remaining thyme.
• Bring to a boil, then cook until reduced to 2/3 cup.
• Add remaining salt and pepper, then whisk in the butter.
• Slice the steak across the grain. Place on a serving plate, and top with the pan sauce.

BROILED STEAK WITH SHALLOT BUTTER

Steps:

• Rub the steaks on both sides with oil.
• Heat the broiler until it is glowing.
• Broil the steaks until just cooked to the point that you prefer, turning 2-3 times.
• Melt the butter in a small frying pan, add the vinegar and Worcestershire sauce, the shallots, salt and pepper.
• Heat through, without cooking the shallots, mix in the parsley and keep on one side.
• Put the steaks onto a heated dish and pour some of the shallot butter over each, when it will mingle with the juices.
• Serve at once with your favourite side dishes.