At the risk of repeating myself, I will tell you that I love French bistro cooking. Simply put, it makes me very happy. In fact, bistro food should make all of us happy. It's comforting, generous, convivial and unpretentiously rooted in French tradition. How can anyone not like it?
So, needless to say, I was very excited when Johanna at the Passionate Cook announced Bistro Food as this month's theme for the foodblogging event Waiter There is Something in My... (or WTSIM) - I knew I couldn't miss it. Skirt Steak with Sautéed Shallots or Bavette aux Echalotes is a classic item on bistro menus. The less expensive cut of meat is pan-fried on the stove and then served heaped with sautééd, caramelized shallots. It's quick to prepare, delicious to eat and economical on the wallet.
Bistro-Style Skirt Steak with Sautéed Shallots - Bavette aux Echalotes
4 skirt steaks, approx. 8 oz./250 g. each
2 tablespoons high heat oil (canola or grapeseed)
3 tablespoons unsalted butter
1 tablespoon extra-virgin olive oil
8 large shallots, peeled, thinly sliced
1/3 cup/80 ml. red wine vinegar
1 teaspoon fresh thyme, minced
Freshly ground black pepper
Use 2 skillets or cook in 2 batches: Heat one tablespoon canola oil in skillet over medium-high heat. Add 1 tablespoon butter to skillet and swirl around to brown. Add steaks, 2 at a time to skillet. Cook turning once until seared and cooked through to desired doneness, about 3 minutes per side for medium-rare. Transfer steaks to platter and tent with foil to rest.
Add one tablespoon olive oil to skillet. Add shallots and sauté over medium heat until golden brown, about 6 minutes. Add red wine vinegar and cook until liquid is absorbed. Add 1 tablespoon butter, thyme and any juices from meat to the shallots. Cook, stirring, to incorporate, about 30 seconds. Remove from heat and season with salt and pepper. Arrange steaks on individual plates or serving platter. Top with shallots and serve.