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Skirt Steak w/ Caramelized Shallots

Source of Recipe

Thomas Keller's "Bouchon" cookbook


Recipe Introduction

I made this for Valentine's Day 2006. Great 'bistro' meal. I served it with the watercress salad, roasted asparagus and pomme frites. A LOT of work, but worth it. Plus, I think that the more often you make something like this, the easier it gets. You also get LOTS of jus from the recipe, so I have some to go in the freezer for next time.

List of Ingredients

STEAK:
Four 10-oz. pieces trimmed outside skirt steak
Kosher salt and freshly ground black pepper
¼ c. canola oil
4 T. sweet butter
4 c. thinly slice shallots
4 t. minced thyme

SALAD:
2 – 3 oz. watercress, large stems removed
2 t. minced shallots
1 t. minced Italian parsley
1 t. minced tarragon
1 t. minced chives
1 t. minced chervil
Extra virgin olive oil
Kosher salt and freshly ground black pepper

½ c. Red Wine Jus, warmed (see Sauces section)




Recipe

STEAK:

Preheat the oven to 375 degrees.

Season both sides of the steaks generously with salt and pepper, keeping in mind that the salt and pepper will also season the shallots as they cook.

Heat two large skillets over medium high heat until hot [NOTE: If using iron skillet back off the heat a bit]. Add 2 T. canola oil to each skillet. When the oil is hot, add 1 T. butter to each skillet, swirling them to brown the butter. Add the steaks and sear the first side for about 1 ½ minutes, or until nicely browned. Turn the steaks to brown the second side, tilt the skillets, and use a spoon to baste the meat with the oil and butter. After about 3 minutes, total cooking, remove the skillets from the heat and transfer the meat to a baking pan. Set aside while you cook the shallots.

Set the skillets, with the butter and oil, over medium heat. Add half the sliced shallots to each skillet, toss them in the oil and butter, and cook for about 2 minutes, until they have started to soften. Combine all the shallots in one skillet, add the remaining 2 T. butter and the thyme, reduce the heat, and cook gently until the shallots are completely softened and golden brown. Season to taste with salt and pepper and cook for an additional 2 to 3 minutes to caramelize.

Stir any juiced that have accumulated around the steaks into the shallots, and then spread the shallots over the steaks. Place in the oven to cook for about 5 minutes, or until the steaks are medium rare.

SALAD:
Place the watercress in a bowl and toss with the minced shallots, herbs, and a drizzle of olive oil. Season to taste with salt and pepper.

TO PLATE:
Place the steaks on serving plates and spoon about 2 T. jus alongside each one. Divide the watercress salad among the plates.

Serves 4.