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Steak with Shallot Sauce

A delicious shallot sauce with balsamic vinegar and parsley elevates this simple steak dish.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, October 2004


  • 1 tablespoon olive oil
  • 4 shell steaks (6 to 8 ounces each)
  • Coarse salt and ground pepper.
  • 6 shallots
  • 1/4 cup balsamic vinegar
  • 1/2 cup coarsely chopped fresh parsley


  1. Heat olive oil in a large skillet over high heat. Generously season both sides of shell steaks with coarse salt and ground pepper. Cook steaks until browned, 2 to 3 minutes per side for medium-rare. Transfer to a plate; cover loosely with foil, and set aside.

  2. Reduce heat to medium; add 6 shallots, thinly sliced into rings. Cook, stirring frequently, until softened, 4 to 6 minutes.

  3. Add balsamic vinegar, coarsely chopped fresh parsley, and any accumulated juices from steaks; cook until sauce is just slightly reduced, about 1 minute. To serve, spoon shallot sauce over steaks.

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