PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER RECIPE - NYT ...
Provided by Pierre Franey
Total Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
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.
Nutrition Facts : @context http//schema.org, Calories 451, UnsaturatedFatContent 16 grams, CarbohydrateContent 2 grams, FatContent 34 grams, FiberContent 1 gram, ProteinContent 34 grams, SaturatedFatContent 16 grams, SodiumContent 470 milligrams, SugarContent 1 gram, TransFatContent 2 grams
TENDER JUICY SKIRT STEAK (CHURRASCO) RECIPE | ALLRECIPES
Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it's done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy.
Provided by Sweetie_12
Categories World Cuisine Latin American South American Brazilian
Total Time 8 hours 58 minutes
Prep Time 15 minutes
Cook Time 43 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk garlic, balsamic vinegar, grill seasoning, oregano, salt, and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator, 8 hours to overnight.
- Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak, 3 to 5 minutes. Reduce heat to medium; cover.
- Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm, hot, and lightly pink in the center, about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
- Place onion in the skillet with reserved liquids; cook and stir until softened, about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through, about 5 minutes. Pour onion mixture over steak.
Nutrition Facts : Calories 203.8 calories, CarbohydrateContent 9.2 g, CholesterolContent 25.2 mg, FatContent 11.8 g, FiberContent 2.5 g, ProteinContent 15.5 g, SaturatedFatContent 2.9 g, SodiumContent 1039.1 mg, SugarContent 3.4 g
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