Great Recipe in the Oregonian Food Day on April 11th
Flank Steak with Balsamic Caramelized Shallots
serves 6 people
3/4 pds Shallots
3 T Unsalted Butter
5 to 6 T olive oil (divided)
Kosher Salt and Fresh Ground black pepper
2 flank steaks, each 1 1/4 pds
2 T Balsamic Vinegar
1 T Red Wine Vinegar
Cut off and discard ends of shallot. Peel shallots and quarter them lenghtwise.
Melt butter with 3 T of the oil in a large, heavy skillet set over medium high heat, When hot, add shallots, stirring frequently, until they are nicely browned, translucent and tender, 15 to 20 minutes. Season with 1/2 t crushed rosemary, 1/2 t salt and several grindings of black pepper. Set pan aside while you prepare the steak. (The shallots can be cooked 4 hours ahead, covered loosely with foil and refrigerated)
In a small bowl combine remaining 2 t Rosemary with 1 t of salt and 2 t of pepper. Pat flank steaks dry with paper towels, then rub the seasoning evenly onto both sides of the steaks.
When ready to cook the steaks, use the remaining 2 to 3 T oil to lightly coat one large or two medium stove-top grill pans or skillets and place over medium high heat. When hot, add the steaks and Cook 4 to 5 minutes per side for medium rare. Internal temp should be about 140 degrees. Remove steak from pan and set aside to rest 5 minutes.
Reheat shallots over medium hear, stirring often, until warm. Pour balsamic and red wine vinegar into pan and toss to coat shallots. Cook a minute more, then remove pan from heat. Slice meat against the grain into 1/4 inch thick slices and divide it among 6 plates. Garnish each serving with a mound of caramelized shallots.
It is Delicious!!