Steak Salad With Shallots And Red Wine
Serves: 6
Keyon Hand
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
47
Sourness
43
mins
Prep time (avg)
5.1
Difficulty
Ingredients:
1.5 tsps
Salt1 tsp
Black Pepper1 tsp
Ground Cumin2 tbsps
Olive Oil1 cup
Red Wine (dry)1 cup
Wine Vinegar (red-)1 tbsp
Dark Brown Sugar (packed)3 tbsps
Unsalted ButterDirections:
1
Stir together salt, pepper, and cumin in a small bowl
2
Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere
3
Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115°F, about 12 minutes total
4
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes
5
(Beef will continue to cook as it stands
6
) Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes
7
Stir in wine, vinegar, and brown sugar and cook 3 minutes
8
Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened
9
Pour any meat juices accumulated on cutting board into sauce
10
Cut steaks into 1/4-inch slices and serve over escarole
11
Spoon shallots and sauce over steak
12
Stir together salt, pepper, and cumin in a small bowl
13
Pat steaks dry and sprinkle spice mixture evenly on both sides, rubbing to adhere
14
Heat oil in a 10- to 12-inch heavy skillet over moderate heat until hot but not smoking, then cook steaks, turning over once, until thermometer inserted horizontally registers 115°F, about 12 minutes total
15
Transfer steaks to a cutting board and let stand, loosely covered, 10 minutes
16
(Beef will continue to cook as it stands
17
) Add shallots to skillet and cook over moderate heat, stirring frequently, until just softened, about 3 minutes
18
Stir in wine, vinegar, and brown sugar and cook 3 minutes
19
Add butter and cook, whisking constantly, until butter is incorporated and sauce is slightly thickened
20
Pour any meat juices accumulated on cutting board into sauce
21
Cut steaks into 1/4-inch slices and serve over escarole
22
Spoon shallots and sauce over steak