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Flank steak pan-fried quickly produces a very juicy meat, red inside and slightly caramelized on the outside. Can be served with shallots in butter and also slightly caramelized.
Price: €7.88 on 31/03/2010 (€34.55/kg)
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| A 228g steak. |
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| The ingredients |
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| Dice the shallots |
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| The chopped shallots |
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| Cook the shallots in butter |
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| Covered |
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| Cooked shallots |
When cooking the shallots, be careful not to burn them. Cook them covered and add a little water. Reserve the shallots when cooked and use the pan for the steak. No need to wash it.
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| Cook the steak in foaming butter |
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| Both sides |
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| Add the shallots for 10 seconds and serve |
The steak should be at room temperature before been cooked. quick and tasty recipe.
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| Presentation |
Note: in lieu of flank steak ("bavette d'aloyau"), you can use another juicy and tasty meat such as hanger steak(US)/skirt(GB), "onglet" (French), lombatello (Italy), arrachero (Mexico, Texas)...
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