Pan-Fried Skirt Steaks With Shallot Butter

By Pierre Franey

Published January 19, 1993

Total Time
20 minutes
Rating
4(152)
Comments
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Ingredients

Yield:4 servings

  • 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 ¼ teaspoon dried

  • 1 tablespoon red wine vinegar

  • 4 tablespoons finely chopped parsley

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

2 grams carbs; 141 milligrams cholesterol; 454 calories; 14 grams monosaturated fat; 2 grams polyunsaturated fat; 16 grams saturated fat; 35 grams fat; 1 gram trans fat; 1 gram fiber; 471 milligrams sodium; 35 grams protein; 1 gram 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

  1. Step 1

    Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.

  2. Step 2

    Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.

  3. Step 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. Step 4

    Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.

  5. Step 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. Step 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.

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Ratings

4 out of 5
152 user ratings
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Comments

Patti

This sauce was delicious - I bought a 1 lb skirt steak from local farmer who raises the most delicious beef not corn fed - and I cut the piece into three pieces and then proceeded as the recipe said - it was fabulous. The meat was good to begin with and the sauce enhanced the tastes; served with mushrooms cooked with a bit of shredded cabbage and roasted potatoes - next was arugula salad. I love Pierre’s recipes - he helped me learn to cook a long time ago with 60 minutes.

Sandi M

Amazingly this is my first experience with skirt steak. I don’t think this recipe did it any justice. It was tough, tough, tough. The sauce was wonderful and tasty. I’ll use it again with a different cut

Ricka Gerstmann

This was delicious as written. One caution: be sure to have everything prepped before starting the steak. Butter burns fast in a hot cast iron skillet.

Norm

Use Balsamic. Prep ahead have herb butter prepared and sides done

Es

I made this with a bison skirt steak, which I pounded prior to cooking. It was delicious, tougher than some cuts but not too tough, and so flavorful. The flavor was excellent and the shallot butter delicious. Served with baked tomato and asparagus: a simple but very elegant meal.

Janet

Too greasy. Not enough flavor.

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