Steak with Smoky Tomato Butter, Shallots and Wilted Frisée | Christopher Kimball’s Milk Street | Rec

Name: Steak with Smoky Tomato Butter, Shallots and Wilted Frisée | Christopher Kimball’s Milk Street | Rec
Ingredients: 2 tablespoons salted butter, room temperature; ¾ teaspoon smoked paprika; 3 oil-packed sun-dried tomatoes, patted dry and finely chopped; 1 medium garlic clove, finely grated; 1 teaspoon sherry vinegar; 1 ½ pounds flat iron steak, cut crosswise into 3 pieces; Kosher salt and ground black pepper; 2 tablespoons grapeseed or other neutral oil, divided; 4 medium shallots, sliced into ¼-inch rings; ¼ cup Madeira or dry sherry; 1 small head frisée, cored and torn into bite-size pieces or 1 bunch watercress, trimmed of tough stems; Lemon wedges, to serve

www.177milkstreet.com

For a steak dinner in under an hour, top pan-seared flat iron steaks with butter, paprika, garlic, sun-dried tomatoes & shallots and serve with wilted frisée.

Keywords

Milk Street
Food
Biscuits

View Original

Share this recipe:

Ingredients

2 tablespoons salted butter, room temperature
¾ teaspoon smoked paprika
3 oil-packed sun-dried tomatoes, patted dry and finely chopped
1 medium garlic clove, finely grated
1 teaspoon sherry vinegar
1 ½ pounds flat iron steak, cut crosswise into 3 pieces
Kosher salt and ground black pepper
2 tablespoons grapeseed or other neutral oil, divided
4 medium shallots, sliced into ¼-inch rings
¼ cup Madeira or dry sherry
1 small head frisée, cored and torn into bite-size pieces or 1 bunch watercress, trimmed of tough stems
Lemon wedges, to serve