SKIRT STEAK WITH SHALLOT-THYME BUTTER
Steve Johnson, the chef at the Blue Room in Cambridge, Mass., has been cooking skirt steak for years, long before it became wildly popular. But never before has he served a better - or simpler - rendition of this long, thin band of wonderfully marbled beef. His secret: a slice of compound butter, flavored with shallots, chives and thyme, that melts over the meat. It had been so long since I had seen flavored butter on steak that this version came as something of a revelation.
Provided by Mark Bittman
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 7
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.
Nutrition Facts : @context http, Calories 549, UnsaturatedFat 18 grams, Carbohydrate 3 grams, Fat 45 grams, Fiber 1 gram, Protein 35 grams, SaturatedFat 23 grams, Sodium 511 milligrams, Sugar 1 gram, TransFat 2 grams
PAN-FRIED SKIRT STEAKS WITH SHALLOT BUTTER
Provided by Pierre Franey
Categories dinner, easy, quick, main course
Time 20m
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, Calories 451, UnsaturatedFat 16 grams, Carbohydrate 2 grams, Fat 34 grams, Fiber 1 gram, Protein 34 grams, SaturatedFat 16 grams, Sodium 470 milligrams, Sugar 1 gram, TransFat 2 grams
T-BONE STEAK WITH THYME AND GARLIC BUTTER
Is there anything better than a beautifully cooked steak? I love the simple flavors in this recipe-just great-quality meat paired with a garlicky herb butter. Perfect!
Provided by Donna Hay
Categories Garlic Kid-Friendly Quick & Easy Steak Thyme Small Plates
Yield 2 Servings
Number Of Ingredients 6
Steps:
- Heat the butter and oil in a large frying pan over high heat for 1-2 minutes or until the butter starts to foam. Sprinkle the steak with salt and pepper. Add the thyme, garlic and steak to the pan and cook for 4-5 minutes on each side, spooning the butter over the steak, for medium-rare or until cooked to your liking. Drizzle the steak with the butter to serve.
SKIRT STEAK WITH SHALLOTS
Steps:
- To cook the steak, in a heavy-duty skillet, heat the oil over medium-high heat until shimmering. Season the steaks with salt and pepper. Add the meat to the skillet without crowding, in batches, if necessary, and cook on both sides until well browned and medium-rare, about 3 minutes per side. Transfer to a warm plate and cover loosely with aluminum foil to keep warm while preparing the sauce.
- To prepare the sauce, return the pan to the cooktop over medium heat. Add 1 tablespoon of the butter and the shallots. Cook until the shallots are soft and translucent, 3 to 5 minutes. Add the vinegar and stir to combine. Cook until the vinegar evaporates, 30 to 45 seconds. Add the red wine and cook until reduced by half, 1 to 2 minutes. Remove the pan from the heat and add the remaining 1 tablespoon of butter; swirl to coat. Taste and adjust for seasoning with salt and pepper.
- To serve, slice the steak into thin strips against the grain. Overlap the slices on a plate and pour over the red wine glaze.
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- In a bowl, mix all of the ingredients except the steaks. Lay the steaks in a large roasting pan in a single layer. Pour the marinade over the meat and turn to coat. Cover and refrigerate for 2 hours.
- In a medium skillet, heat the olive oil. Add the shallots and cook over moderate heat until softened and lightly browned, about 10 minutes. Add the soy sauce and simmer until evaporated, 2 minutes; let cool.
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