Bring a bit of French bistro flavor into your own home with Thomas Keller‘s meaty skirt steak blanketed in sweet, rich caramelized shallots for a luxurious bite of beef with every piece. A red wine reduction both underscores the depth of the dish and keeps it from being too much, as does a bit of refreshing, herb-flecked salad on the side. For another impeccable dish from the chef, get Thomas Keller’s Cod Brandade Fritters with Tomato Confit and Fried Sage recipe.
Note: Skirt steak, cut from along the ribs of the animal, is fibrous. When you order it from your butcher, keep in mind that there is an inside skirt steak as well as an outside steak. At Bouchon, they use the outside cut; thicker and more uniform in size, it can stand up to longer cooking, giving you time to baste the meat and flavor it with shallots and thyme.
To make the steak and shallots:
To make the salad and serve:
Excerpted from Bouchon by Thomas Keller (Artisan Books). Copyright © 2004. Photographs by Deborah Jones.
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