Steak Bavette with Shallots ("bavette a l'achalotte")

Name: Steak Bavette with Shallots ("bavette a l'achalotte")
Ingredients: 4 cups shallots, thinly sliced; 2 tablespoons canola oil, plus 1 tablespoon separated; 2 tablespoons unsalted butter, plus more as needed; salt; pepper; 2 teaspoons sherry vinegar; 2 tablespoons dry red wine plus ¼ cup (separated); 1 cup flavorful stock (veal, beef, chicken, vegetable); 2 steaks 1″-1&½” thick, 10 oz each (preferably an outside cut skirt or hanger (onglet). but a flavorful rib eye or a new yor; 1 tablespoon italian parsley, chopped

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Ingredients

4 cups shallots, thinly sliced
2 tablespoons canola oil, plus 1 tablespoon separated
2 tablespoons unsalted butter, plus more as needed
salt
pepper
2 teaspoons sherry vinegar
2 tablespoons dry red wine plus ¼ cup (separated)
1 cup flavorful stock (veal, beef, chicken, vegetable)
2 steaks 1″-1&½” thick, 10 oz each (preferably an outside cut skirt or hanger (onglet). but a flavorful rib eye or a new yor
1 tablespoon italian parsley, chopped