35 mins

Ingredients for Skirt Steak With Shallots and Sautéed Watercress



Currently displaying quantities in US Imperial Measurements
How to Cook Skirt Steak With Shallots and Sautéed Watercress
- Heat 1 tablespoon of goose or duck fat in a large skillet over medium heat. Thinly slice the shallots and place them with the thyme, and ¼ teaspoon each salt and pepper into the pan. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from the heat and remove the thyme sprigs. Add the vinegar and butter to the pan and stir until melted. Transfer everything to a small bowl.
- Wipe out the skillet and heat 1 teaspoon of goose or duck fat over medium heat. Season the steaks with ½ teaspoon each of salt and freshly ground black pepper and cook, 3 to 5 minutes per side for medium-rare. Remove from the heat and allow the steaks to rest for 5 minutes in a warm place before serving.
- While the steaks are cooking, wash the cremini mushrooms, trim the stems and thinly slice. Heat 1 tablespoon of goose or duck fat in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress and mushroom mixture and top with the shallots.

Because the watercress will cook very quickly, check it first and remove any thick stems.
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