Pan-Fried Skirt Steaks With Shallot Butter

Ingredients

• 4 lean skirt steaks trimmed, about 6 ounces each
• Salt and freshly ground pepper
• 1 teaspoon vegetable oil
• 4 tablespoons butter
• 3 tablespoons finely chopped shallots
• 1 teaspoon finely chopped garlic
• 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried
• 1 tablespoon red wine vinegar
• 4 tablespoons finely chopped parsley

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    452 calories; 34 grams fat; 15 grams saturated fat; 1 gram trans fat; 14 grams monounsaturated fat; 1 gram polyunsaturated fat; 1 gram carbohydrates; 0 grams dietary fiber; 0 grams sugars; 34 grams protein; 141 milligrams cholesterol; 115 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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4 servings

Preparation

1. Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
2. Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
3. 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.
4. Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
5. 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.
6. 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.

20 minutes