35 mins
Skirt Steak With Shallots and Sautéed Watercress
Recipe by Graham
We often eat Skirt Steak With Shallots and Sautéed Watercress since skirt is cheap and, no matter what it's reputation, is full of flavour. Skirt steak is a cut of beef steak from the plate. It is long, flat, and prized for its flavour rather than tenderness. It is not to be confused with flank steak, a generally similar adjacent cut nearer the animal's rear quarter. However, you can certainly use flank with this recipe since they have similar cooking properties.
In France, where we live for half of the year, "Bavette a l'echalotte" is one of the big classics. It is, in fact, the top end of the skirt steak, sometimes also called "minute steak" or even flank.. So don't turn your nose up at skirt steak. If it's good enough for the French, it's good enough for me!
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Rich Cream Scones 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.
GRAHAM'S HOT TIP:
Because the watercress will cook very quickly, check it first and remove any thick stems.
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