Ingredients

  • 4 boneless shell steaks, each about 3/4 pound
  • Salt to taste if desired
  • Freshly ground pepper to taste
  • ½ teaspoon corn, peanut or vegetable oil
  • 2 tablespoons butter
  • ½ cup finely sliced shallots
  • 2 tablespoons red-wine vinegar
  • 2 tablespoons finely chopped parsley
  • Nutritional Information
    • Nutritional analysis per serving (4 servings)

      873 calories; 63 grams fat; 27 grams saturated fat; 0 grams trans fat; 26 grams monounsaturated fat; 2 grams polyunsaturated fat; 3 grams carbohydrates; 0 grams dietary fiber; 1 gram sugars; 66 grams protein; 294 milligrams cholesterol; 188 milligrams sodium

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

4 servings

Preparation

  1. Sprinkle meat on both sides with salt and pepper.
  2. Heat oil in heavy black iron skillet and add steaks. If skillet is not large enough, you may wish to cook 2 at a time. Cook meat over high heat until nicely browned on one side, about 1 1/2 minutes. Turn and cook about 1 1/2 minutes on second side. Remove meat to warm platter and pour off fat from skillet.
  3. Add butter and shallots and cook, stirring, briefly until wilted and barely start to brown. Add vinegar and shake skillet briefly. Pour sauce over steaks and sprinkle with parsley.
  • This dish is best cooked in a heavy black iron skillet.

10 minutes

Dining and Cooking