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Skirt Steak With Caramelized Shallots

4 servings

This simple salt-and-pepper approach to steak mandates a cut of meat that is innately more flavorful than, say, tenderloin. The caramelized shallots that are imbued with thyme transform the dish into something special.

Read more about this recipe at the Washington Post.


2 (10-ounce) skirt steaks (or flank or sirloin steak)
Kosher salt and freshly ground black pepper
2 tablespoons canola oil
2 cups thinly sliced shallots, from about 8 large shallots (may substitute yellow or red onions, cut into thin wedges)
2 tablespoons unsalted butter
2 teaspoons minced fresh thyme, plus additional for garnish


prep: 25 minutes
total: 45 minutes


large skillet
cutting board
aluminum foil


1. Cut each steak into 2 pieces, cutting it where the thick portion turns to thin. Season both sides of the steak with salt and pepper.

2. In a large skillet over medium-high heat, heat the oil until hot but not smoking. Add the steaks and sear, without moving them, for about 2 minutes. Turn and cook until the other side is browned and the steak is cooked to the desired degree of doneness, 2 to 3 more minutes for medium-rare, depending on the thickness. (The thin cuts will be done sooner than the thick cuts.)

3. Transfer the steak to a cutting board, cover with foil and set aside.

4. Return the skillet with the drippings to medium heat. Add the shallots and cook, stirring occasionally, until softened, about 2 minutes.

5. Add the butter and thyme, reduce the heat to medium-low and cook until the shallots are golden but not crisped, about 12 minutes.

6. Season with salt and pepper to taste. Remove from the heat and set aside to rest. If desired, sprinkle with additional thyme.

7. Slice the steak crosswise, against the grain, into thin strips and top with some of the shallots.

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