Steak-Frites with Shallot Glaze
Chef Michel Richard offers this recipe for the bistro classic.
- 1/2 cup (about 4 medium-large) shallots, peeled and thinly sliced crosswise
- 2 tablespoons red-wine vinegar
- 1/2 cup dry white wine
- 2/3 cup Homemade Chicken Stock Homemade Chicken Stock, or low-sodium canned
- 1 large clove garlic, peeled and minced
- 1 teaspoon soy sauce
- Salt and freshly ground pepper
- 1 1/2 to 1 3/4 pounds shoulder blade or skirt steak, trimmed and patted dry
- 2 tablespoons peanut or olive oil
- 1 tablespoon unsalted butter
- Frites (French Fries)
Boil shallots with red-wine vinegar in a heavy, small saucepan until the mixture is reduced to a glaze. Add wine, and boil until sauce is syrupy. Add chicken stock, garlic, and soy sauce, and boil until it has reduced and thickened to a saucelike consistency. Season with salt and pepper. (This can be prepared several hours ahead, cooled, covered, and set aside at cool room temperature, or refrigerated.)
Season steak with salt and pepper. Place a heavy cast-iron skillet over medium-high heat, and film with oil. Sear both sides of steak in skillet, and place in a 300 degree oven, and cook until steak is medium rare. Transfer steak to a cutting board, and let it rest 5 minutes. Meanwhile add shallot glaze with butter to skillet to deglaze.
Slice steak diagonally crosswise. Overlap the slices on a plate and pour the glaze over the steak. Serve immediately with frites.