Pan-Fried Skirt Steaks With Shallot Butter
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- 4lean skirt steaks trimmed, about 6 ounces each
- Salt and freshly ground pepper
- 1teaspoon vegetable oil
- 4tablespoons butter
- 3tablespoons finely chopped shallots
- 1teaspoon finely chopped garlic
- 1teaspoon fresh thyme leaves or ¼ teaspoon dried
- 1tablespoon red wine vinegar
- 4tablespoons finely chopped parsley
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
451 calories; 34 grams fat; 16 grams saturated fat; 2 grams trans fat; 14 grams monounsaturated fat; 2 grams polyunsaturated fat; 2 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 34 grams protein; 470 milligrams sodium
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.
Powered byPreparation
- Step 1
Remove any excess fat from the steaks. Sprinkle the meat on both sides with salt and pepper.
- Step 2
Choose a black cast-iron skillet large enough to hold the steaks in one layer and brush it with oil.
- 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.
- Step 4
Transfer the steaks to a warm platter and keep warm. Pour off the fat from the skillet.
- 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.
- 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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Cooking Notes
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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.
Kitfo
I love skirt steak but I guess I usually marinate and grill it. This steak was TOUGH. I’ve had great luck with rib eye in a skillet - not skirt.
jane
This turned out excellent on the first try. I agree with the other comments about being prepared and keeping the steak in a warm oven while you make the sauce. I would add a suggestion to put on the salt and pepper a few hours before, and slice against the grain when you serve, which will break down any tough spots.
Bo
Definitely have everything ready before you add butter. I let the pan cool for a minute and added 4 TBS of defrosted herb butter I'd frozen last summer. i love skirt steak for how fast it cooks. This sauce raised it up a notch.
Mary S
This was delicious - but I stress Ricka Gerstmann's advice - prep everything before you start cooking - it goes FAST. The sauce if phenomenal, but I think this would work better with slightly thicker flank steak. I also ended up searing the steaks on both sides and transferring to a plate while I made the sauce. Then I returned the steaks to the pan and popped them in a 400 degree oven for another 4-5 minutes (pulling thinner pieces earlier).
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.
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
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.
MaureenB
Easy and quick. Don't use as much butter as specified. I substituted minced onions for shallots
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