She Strengthens

Luxurious Skirt Steak with Caramelized Shallots and Red Wine Reduction

Bring a taste of French bistro flair to your table with this indulgent skirt steak recipe, courtesy of culinary master Thomas Keller. The star of the show is a tender, flavorful skirt steak smothered in rich, sweet caramelized shallots and served with a refreshing herb-flecked salad.

The Perfect Cut of Meat

Skirt steak, cut from the ribs of the animal, is a fibrous and flavorful cut that’s perfect for this recipe. When ordering from your butcher, be sure to ask for the outside skirt steak, which is thicker and more uniform in size, making it ideal for longer cooking times.

Red Wine Jus: The Ultimate Flavor Enhancer

A good red wine jus can elevate any dish, and this recipe is no exception. By reducing a bottle of Cabernet Sauvignon with aromatic vegetables and herbs, you’ll create a deep, rich sauce that complements the skirt steak perfectly.

Preparing the Red Wine Jus

Combine all the ingredients except the stock in a wide heavy saucepan or pot and bring to a boil over high heat. Reduce the heat and simmer for 45 to 50 minutes, or until the wine has reduced almost to a glaze. Add the veal stock, bring to a simmer, and simmer for 30 minutes. Strain the jus several times through a fine-mesh strainer or a colander lined with cheesecloth, then cool in an ice bath.

Cooking the Skirt Steak and Shallots

Preheat your oven to 375°F. Season both sides of the steaks generously with salt and pepper, keeping in mind that the salt and pepper will also season the shallots as they cook. Heat two large skillets over medium-high heat until hot, then add canola oil and butter. Sear the steaks for about 1 1/2 minutes on each side, then transfer them to a baking pan and set aside. Cook the shallots in the same skillets, adding thyme and butter, until they’re soft and golden brown. Stir any juices that have accumulated around the steaks into the shallots, then spread the shallots over the steaks and place them in the oven to cook for about 5 minutes, or until medium-rare.

Finishing Touches: The Refreshing Salad

Place the watercress in a bowl and toss with minced shallots, herbs, and a drizzle of olive oil. Season to taste with salt and pepper. Divide the salad among the plates, then top with the skirt steak and spoon about 2 tablespoons of the red wine jus alongside each one.

This indulgent dish is sure to impress your dinner guests and leave them craving more. With its rich flavors and elegant presentation, it’s the perfect recipe for special occasions or romantic nights in.