skirt steak with caramelized shallots and red wine jus
I always try to plan meals that require extra time and preparation for the weekend. After working eight hours a day, I frankly don’t feel like slaving in the kitchen for two or three hours making a complicated meal I won’t really appreciate because I am too tired and cranky. Which is why this meal was planned for today. Several months ago I made steak sandwiches topped with caramelized onions and a special mustard mayo that Josh and I fell in love with. This go around, however, I wanted something slightly less casual without the heaviness of bread or the needless fat of mayo.
Though a lot of prep work is needed, you can actually direct your attention to the side dishes or catching up on an episode of LOST since the most time consuming part of this dish is simmering. The red wine jus, which is the show stopper in this dish, is the easiest part of the recipe. Dice up an onion, leek and a couple of carrots, let them braise in some cabernet sauvignon, and it becomes something spectacular. It begs you to dip your bread into it after you finish your meal. And for the steak, it is seared until it gets a slightly caramelized crust then baked briefly in the oven with the shallots, resulting in a steak that has soaked up so much flavor it demands to be devoured.
Skirt Steak with Caramelized Onions and Red Wine Jus
Adapted from Bouchon
Serves 4
Red Wine Jus:
1 bottle Cabernet Sauvignon
1 large onion, diced
2 carrots, diced
1 leek, white and light green parts, diced
2 shallots, diced
1 tablespoon black peppercorns
5 sprigs thyme
2 cloves garlic, minced
1 teaspoon salt
5 cups veal stock, chicken or beef work as well
Skirt Steak:
1 skirt steak, about 18 ounces, cut into 4 equal pieces
Salt
Ground black pepper
1 tablespoon canola or vegetable oil
4 tablespoons unsalted butter
8 large shallots, sliced into rings
2 teaspoons fresh thyme, chopped
In a stock pot, combine wine, onion, carrots, leek, shallot, peppercorns, thyme, garlic and salt. Bring to a boil. Reduce to a simmer until the red wine is almost a glaze, about 45 minutes. (the red wine will not be thick like syrup, but the color and flavor will be concentrated.) Once reduced, add in the stock. Bring back to a to a boil, then reduce to a simmer. Simmer for about 30 minutes. Season with salt and pepper.
Line a fine mesh strainer with cheese cloth or a triple layer of paper towels. Pour the jus through the strainer. You should have 1-2 cups of strained jus.
Preheat the oven to 375° F. Take your skirt steak out of the refrigerator and let it come to room temperature and rest for about 30 minutes. Using paper towels, pat the steak dry then season each side generously with salt and pepper.
Heat the canola oil in a large skillet over medium-high heat. Once the oil starts to shimmer, add in 2 tablespoons of butter. Let the butter brown. Place two steaks in the skillet for about 30 seconds, allowing the steak to caramelize on one side. Flip them over and caramelize the other side for another 30 seconds. Set aside on a clean plate and repeat with the other two steaks.
Add the other 2 tablespoons of butter to the skillet, and let the butter melt. Add in the shallots. Using a wooden spoon, scrape the bottom of the pan releasing any salty bits. Meanwhile, reheat the red win jus over low heat and warm it. Add the chopped thyme to the skillet and stir. Season with salt and pepper. Once the shallots caramelize, add the four steaks and their juices back into the skillet, and place the pan in the oven for five minutes.
Remove the pan from the oven. Place a steak on each plate and top with a spoonful of onions. Drizzle the red wine jus over the top of each steak.
Serve with fresh green salad, and vegetable of choice.
Conversions & Equivalents
Volume | Baking | Metric | Pan Size | Temperature | Oven | Other
1/2 teaspoon
=
30 drops
1 teaspoon
=
1/3 tablespoon OR 60 drops
3 teaspoon
=
1 tablespoon or 1/2 fluid ounce
1/2 tablespoon
=
1 1/2 teaspoons
1 tablespoon
=
3 teaspoons or 1/2 fluid ounce
2 tablespoons
=
1/8 cup or 1 fluid ounce
3 tablespoons
=
1 1/2 fluid ounces
4 tablespoons
=
1 1/4 cup or 2 fluid ounces
5 1/3 tablespoons
=
1/3 cup or 5 tablespoons + 1 teaspoon
8 tablespoons
=
1/2 cup or 4 fluid ounces
10 2/3 tablespoons
=
2/3 cup or 10 tablespoons + 2 teaspoons
12 tablespoons
=
3/4 cup or 6 fluid ounces
16 tablespoons
=
1 cup or 8 fluid ounces or 1/2 pint
1/8 cup
=
2 tablespoons or 1 fluid ounce
1/4 cup
=
4 tablespoons or 2 fluid ounces
1/3 cup
=
5 tablespoons + 1 teaspoon
3/8 cup
=
1/4 cup + 2 tablespoons
1/2 cup
=
8 tablespoons or 4 fluid ounces
2/3 cup
=
10 tablespoons + 2 teaspoons
5/8 cup
=
1/2 cup + 2 teaspoons
3/4 cup
=
12 tablespoons or 6 fluid ounces
7/8 cup
=
3/4 cup + 2 tablespoons
1 cup
=
16 tablespoons or 1/2 pint or 8 fluid ounces
2 cups
=
1 pint or 16 fluid ounces
1 pint
=
2 cups or 16 fluid ounces
1 quart
=
2 pints or 4 cups or 32 fluid ounces
1 gallon
=
4 quarts or 8 pints or 16 cups or 128 fluid ounces
FLOUR
1 cup all-purpose flour
=
5 ounces or 142 grams
1 cup cake flour
=
4 ounces or 113 grams
1 cup whole wheat flour
=
5 1/2 ounces or 156 grams
SUGAR
1 cup granulated white sugar
=
7 ounces or 198 grams
1 cup packed brown sugar
=
7 ounces or 198 grams
1 cup confectioners sugar
=
4 ounces or 113 grams
COCOA POWDER
1 cup cocoa powder
=
3 ounces or 85 grams
BUTTER
4 tablespoons
=
1/2 stick or 1/4 cup or 2 ounces
8 tablespoons
=
1 stick or 1/2 cup or 4 ounces
16 tablespoons
=
2 sticks or 1 cup or 8 ounces
32 tablespoons
=
4 sticks or 2 cups or 1 pound
1/4 teaspoon
=
1.23 milliliters
1/2 teaspoon
=
2.46 milliliters
3/4 teaspoon
=
3.7 milliliters
1 teaspoon
=
4.93 milliliters
1 1/4 teaspoon
=
6.16 milliliters
1 1/2 teaspoon
=
7.39 milliliters
1 3/4 teaspoon
=
8.63 milliliters
2 teaspoon
=
9.86 milliliters
1 tablespoon
=
14.79 milliliters
2 tablespoons
=
29.57 milliliters
1/4 cup
=
59.15 milliliters
1/2 cup
=
118.3 milliliters
1 cup
=
236.59 milliliters
2 cups or 1 pint
=
473.18 milliliters
3 cups
=
709.77 milliliters
4 cups or 1 quart
=
946.36 milliliters
1/4 teaspoon
=
1.23 milliliters
4 quarts or 1 gallon
=
3.785 liters
PAN SIZE
VOLUME
CAN SUBSTITUTE WITH
1 8-inch round cake pan
4 cups
1 8x4-inch loaf pan
1 9-inch round cake pan
1 9-inch pie plate
2 8-inch round cake pans
8 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
1 11x7-inch baking dish
1 10-inch springform pan
1 9-inch round cake pan
6 cups
1 8-inch round cake pan
1 8x4-inch loaf pan
1 11x7-inch baking dish
2 9-inch round cake pans
12 cups
2 8x4-inch loaf pans
1 9-inch tube pan
2 8-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dish
1 10-inch springform pan
1 10-inch round cake pan
11 cups
2 8-inch round cake pan
1 9-inch tube pan
1 10-inch springform pan
2 10-inch round cake pans
22 cups
5 8-inch round cake pans
3 or 4 9-inch round cake pans
2 10-inch spring form pan
9-inch tube pan
12 cups
2 8-inch round cake pans
2 9-inch round cake pans
1 10-inch bundt pan
10-inch tube pans
16 cups
3 9-inch round cake pans
2 10-inch pie plates
4 8-inch pie plates
2 9x5-inch loaf pans
2 8-inch square baking dishes
2 9-inch square baking dishes
10-inch bundt pan
12 cups
1 9x13-inch baking dish
2 9-inch round cake pans
1 9-inch tube pan
2 11x7-inch baking dishes
1 10-inch springform pan
11x7x2-inch baking dish
6 cups
1 8-inch square baking dish
1 9-inch square baking dish
1 9-inch round cake pan
9x13x2-inch baking dish
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
3 8-inch round cake pans
1 10x15-inch jellyroll pan
10x15x1-inch jellyroll pan
15 cups
1 10-inch bundt pan
2 9-inch round cake pans
2 8-inch round cake pan
1 9x13-inch baking dish
9x5-inch loaf pan
8 cups
1 10-inch pie plate pan
1 8-inch square baking dish
1 9-inch square baking dish
8x4-inch loaf pan
6 cups
1 8-inch round cake pan
1 11x7-inch baking dish
9-inch springform pan
10 cups
1 10-inch round cake pan
1 10-inch spring form pan
2 8-inch round cake pans
2 9-inch round cake pans
10-inch springform pan
12 cups
2 8x4-inch loaf pan
1 9-inch tube pan
2 9-inch round cake pans
1 10-inch bundt pan
2 11x7-inch baking dishes
2 8-inch round cake pans
8-inch square baking dish
8 cups
1 9x5-inch loaf pan
2 8-inch pie plates
9-inch square baking dish
8 cups
1 11x7-inch baking dish
1 9x5-inch loaf pan
2 8-inch pie plate
Water Freezes
32°F
0°C
40°F
4.4°C
50°F
10°C
60°F
15.6°C
70°F
21.1°C
80°F
26.7°C
90°F
32.2°C
100°F
37.8°C
110°F
43.3°C
120°F
48.9°C
130°F
54.4°C
140°F
60°C
150°F
65.6°C
160°F
71.1°C
170°F
76.7°C
180°F
82.2°C
190°F
87.8°C
200°F
93.3°C
Water Boils
212°F
100°C
250°F
121°C
300°F
149°C
350°F
177°C
400°F
205°C
450°F
233°C
500°F
260°C
275°F
=
140°C or Gas Mark 1
300°F
=
150°C or Gas Mark 2
325°F
=
165°C or Gas Mark 3
350°F
=
180°C or Gas Mark 4
375°F
=
190°C or Gas Mark 5
400°F
=
200°C or Gas Mark 6
425°F
=
220°C or Gas Mark 7
450°F
=
230°C or Gas Mark 9
475°F
=
240°C or Gas Mark 10
And for conversions that are not listed I found a great conversion calculator here!
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WOW! Love the carmelization in the shallots! Nice pics! ChefandSteward endorse!
This looks incredible. Completely gluten-free too, I will try it!