• Lisa Jarvis

Seared Skirt Steak with a Shallot Pan Sauce

Updated: Jul 16, 2019



This delicious seared steak drizzled with a yummy reduction will have you feeling like you are dining at an upscale restaurant right at home! I used skirt steak, but you can substitute flank steak or flat iron steak and get the same wonderful results!

I seared the steak in a heavy oven-proof saute pan and then finished in the oven for a few minutes. I made a wonderful shallot, garlic and red wine reduction to drizzle over it! Sounds fancy doesn't it? Well it is, but it is also very simple. Have all your ingredients ready to go because this is going to move fast! I served it with a simple arugula salad with blue cheese and this marvelous Fig and Walnut Balsamic vinaigrette you can buy at the store. My son Clayton told me about the dressing and it is divine! The brand is Lucini and I highly recommend this particular vinaigrette that they make. Ok here we go!

Here's what you need:

1 1/2 - 2 lbs skirt steak ( or flank or flat iron steak)

salt and pepper to taste

1 T corn or vegetable oil

3 T butter (divided)

3 T finely minced shallot

3 garlic cloves minced

1/2 cup dry red wine

3/4 cup low-sodium beef broth

1 1/2 t chopped fresh thyme (divided)

Preheat the oven to 400. Have all of your ingredients prepared and ready to go. Salt and pepper the steak. Heat an oven-proof (at least 12 inch ) saute pan on high heat and add the oil to the pan. Sear the steak on one side about 1 1/2 to 2 minutes. Flip with tongs and brown the other side about 2 more minutes. Put the pan in the oven on 400 and cook about 6-7 minutes for medium rare, but cook to your desired doneness, ( 130-135 degrees for medium rare and 140-145 for medium) I do not recommend cooking it past medium. Transfer the steak to a large cutting board to rest. Cover it loosely with foil to keep warm and let's make the sauce. Set the same pan you used for the steak over medium heat and add 2 T of the butter. When it has melted, add the shallot and garlic and saute a couple of minutes until soft but do not brown it. Add the wine and turn up the heat to medium high and let it boil until it has thickened, about 3 minutes. Now stir in the broth and 1 t of the chopped thyme. Boil this about 5 minutes, stirring often. Turn sauce down to low and stir in the remaining T of butter to finish. Adjust taste with salt and pepper if needed. Keep sauce warm on low heat. Now slice the steak very thinly with a sharp knife against the grain on the bias (diagonally). To serve drizzle the warm sauce over it and sprinkle with the remaining chopped thyme. Voila!


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