Sauteed Steak With Shallot Sauce (Steak Saute aux Echalotes)
Updated January 22, 2017
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
4 boneless shell steaks, each about ¾ 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 analysis per serving (4 servings)
4 grams carbs; 294 milligrams cholesterol; 882 calories; 27 grams monosaturated fat; 2 grams polyunsaturated fat; 27 grams saturated fat; 65 grams fat; 1 gram fiber; 898 milligrams sodium; 66 grams protein; 2 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Sprinkle meat on both sides with salt and pepper.
- Step 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 ½ minutes. Turn and cook about 1 ½ minutes on second side. Remove meat to warm platter and pour off fat from skillet.
- Step 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.
Private Notes
Comments
pls, mark b, Melissa, and company:
for all "massive" ingredients, like a steak or big piece of fish, please indicate whether you're starting with them fresh out of refrigerator or whether they've come to room temperature. There's a difference.
I did super hot cast iron with salt on the pan. Not too much salt..
Incredible!!! Used peanut oil. This is my new go-to for a delicious steak on a weeknight. Btw I used a ribeye and it was so so good
pls, mark b, Melissa, and company:
for all "massive" ingredients, like a steak or big piece of fish, please indicate whether you're starting with them fresh out of refrigerator or whether they've come to room temperature. There's a difference.
If you can, always cook from room temp. It changes the cooking time considerably.