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Ingredients
- 4 – 6 medium shallots or 2 -3 large shallots, cut into ¼” whole slices
- ¼ cup extra virgin olive oil, plus more for steak
- 1 TB butter
- 1 lb hanger steak, skirt steak, flank steak, or sirloin tip
- Pepper
- Tony Chachere’s or salt
- Garlic powder
- Olive oil
- ¼ cup sherry
- ¼ cup heavy cream
- 1 TB butter
- Salt, as needed
Details
Servings 2
Adapted from afamilyfeast.com
Preparation
Step 1
In a medium pan, heat ¼ cup olive oil & 1 TB butter over medium-low heat. Add shallots & cook 15-20 minutes, stirring occasionally until the shallots are golden brown but not overcooked. Transfer shallots to a paper towel-lined plate. Season steak on both sides with pepper, Tony’s/salt, & garlic powder. Heat 1-2 TB olive oil in a large pan over medium-high heat. Add steak & sear 2-3 minutes per side. Reduce heat to medium & cook to desired doneness. A thicker steak will take longer than a thinner steak. When steaks are done, transfer to a serving platter & cover loosely with foil. Heat the steak pan to medium & add sherry. Scrape bottom of the pan to loosen browned bits. Add cream & stir to combine. Add 1 TB butter & stir until it melts. Add the liquid that has drained on the platter from the resting steaks. Season sauce with salt as needed. On a cutting board, cut steaks against the grain into ½” slices. Serve with the pan sauce & crispy shallots.
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