Skirt Steak with Shallots and Red Wine Recipe

Skirt Steak with Shallots and Red Wine Recipe

  • 1 tablespoon O Organics Salted Sweet Cream Butter
  • 1/2 tablespoon vegetable oil
  • 1 (1 pound) skirt steak, trimmed of fat
  • Fresh-ground pepper
  • 2 shallots, finely chopped
  • 1 teaspoon Safeway SELECT Dijon mustard
  • 1/3 cup dry red wine
  • Salt
  • Chopped parsley
  1. Melt butter in oil in a wide frying pan over medium-high heat. Meanwhile, cut steak into 4 equal portions and sprinkle generously with pepper. Add to hot pan and cook, turning once, until browned on both sides and done to your liking; cut to test (6 to 8 minutes for rare to medium-rare). Add shallots to pan around steak after you turn pieces.
  2. Transfer steak to a warm platter and keep warm. To pan, add mustard and wine, stirring well to blend in pan drippings. Cook, stirring, until most of the liquid is gone (1 to 2 minutes).
  3. Spoon shallot mixture over steaks, then season to taste with salt. Garnish with parsley.
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