French Bistro Skirt Steak With Shallots And Red Wine Reduction Sauce Recipe

Name: French Bistro Skirt Steak With Shallots And Red Wine Reduction Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 skirt steaks about 2 lbs.; 4 tablespoons shallots finely chopped; 1/2 cup red wine; 1/2 cup red wine vinegar; 1 cup chicken stock; 2 ounces butter cold, cubed; 1/2 cup chopped parsley finely; sea salt; black pepper; 2 tablespoons EVOO

Servings: persons

3 skirt steaks about 2 lbs.
4 tablespoons shallots finely chopped
1/2 cup red wine
1/2 cup red wine vinegar
1 cup chicken stock
2 ounces butter cold, cubed
1/2 cup chopped parsley finely
sea salt
black pepper
2 tablespoons EVOO

1
Pat dry skirt steaks with paper towels or dish cloth. Season generously on both sides with sea salt and black pepper. Refrigerate for at least one hour before cooking.
2
Simmer shallots, red wine and red wine vinegar on medium heat into a syrup. The shallots will begin to absorb the red wine and turn red in color, approximately 20 minutes. Add 1/2 cup chicken stock and reduce by simmering half way. Reserve until ready.
3
Heat EVOO in a stainless steal pan on medium to medium-high heat. Do not use non-stick. You will be pan searing the skirt steak and will want it to brown. Skirt steak about 2-inches thick should be seared 6-7 minutes on each side to be cooked until temperature is medium-rare. Skirt steak should not be cooked above medium temperature.
4
After skirt steak is removed from pan, reduce heat to medium-low and add remaining 1/2 cup of chicken stock to the pan you seared the skirt steak. Deglaze the pan, and pour brown bits and chicken stock into red wine reduction sauce. Reheat and swirl cubed butter into red wine reduction sauce.
5
Slice skirt steak, pour red wine reduction sauce over top and garnish with parsley.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 skirt steaks about 2 lbs., 4 tablespoons shallots finely chopped, 1/2 cup red wine, 1/2 cup red wine vinegar, and more.

Yes, French Bistro Skirt Steak With Shallots And Red Wine Reduction Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

French Bistro Skirt Steak With Shallots And Red Wine Reduction Sauce

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