Yield: 4 servings
|2 \N||Whole top skirt steaks.|
|2 tablespoons||Groundnut oil.|
|\N \N||Salt; pepper.|
1 Cut the steaks open to make them thinner. Peel and finely chop the shallots.
2 Heat the oil in a pan, sear the meat and cook each side for 4 minutes.
Arrange on a serving dish and keep warm.
3 Fry the shallots in the cooking juices, stirring continuously so that they do not blacken. When they are nicely golden, season the steaks. Pour the shallots over the meat. Serve immediately.
Serve the steak rare - it quickly becomes tough when overcooked. Formerly unpopular except with butchers, the top skirt steak has become a steak of quality.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.