Skirt Steak with Shallot Sauce
A chewy steak rather than a tender one, bavette is a classic bistro cut.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.saveur.com.
Cooking tools:
- Cast iron skillet
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Stove
- Spatula
- Plate
- Aluminum foil
- Pepper mill
Ingredients
- 4 Tbsp. butter
- 2 Tbsp. vegetable oil
- 4 (8-oz.) skirt steaks
- Salt
- Freshly ground black pepper
- 6 large shallots, peeled and finely chopped
- 1⁄2 cup red wine vinegar
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