Steak à l’Échalote (Seared Flatiron With Shallot Sauce)

Preparation

1. Step 1

   Add broth to a small saucepan. Simmer over medium-high until reduced by half, 4 to 5 minutes. Set aside.

2. Step 2

   Pat steaks dry with a paper towel and season with salt and pepper. Place a wire rack inside a baking sheet and set aside.

3. Step 3

   Heat a large skillet (preferably cast iron or carbon steel and big enough to fit both pieces of steak) over medium-high. Add olive oil and heat until oil is shimmering, about 1½ minutes. (Note: If you do not have a skillet large enough to accommodate both steaks, use two skillets, adding 1 teaspoon of oil to each. Then use one of the skillets to prepare the sauce in Step 5.)

4. Step 4

   Sear steaks on both sides until browned and cooked to desired doneness (2½ to 3 minutes per side for medium-rare). Transfer steaks to the prepared rack to rest and tent loosely with foil to keep warm.

5. Step 5

   Reduce heat to low and add the butter and shallots to the same skillet. Cook gently, stirring occasionally, until shallots have begun to soften but are barely colored, about 2 minutes. Stir in thyme leaves. Add the vinegar, increase the heat to medium-high and cook until the liquid has nearly evaporated, 2 minutes. Stir in the parsley, mustard and reserved reduced beef stock. Simmer until shallot mixture is soft and the sauce looks silky, about 2 minutes more. Remove from heat. Pour any juices that have escaped from the steaks during resting into the skillet.

6. Step 6

   Using a sharp knife, slice the steaks across the grain on the bias. Arrange the slices on a platter. Spoon the shallot sauce over, garnish with greens if desired, and serve.