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1 Cut the steaks open to make them thinner. Peel and finely chop the shallots. 2 Heat the oil in a pan, sear the meat and cook each side for 4 minutes. Arrange on a serving dish and keep warm. 3 Fry the shallots in the cooking juices, stirring continuously so that they do not blacken. When they are nicely golden, season the steaks. Pour the shallots over the meat. Serve immediately. Campanile tip: Serve the steak rare - it quickly becomes tough when overcooked. Formerly unpopular except with butchers, the top skirt steak has become a steak of quality.
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|Serving Size: 1 Serving (82g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 60 (100%)|
|Amt Per Serving||% DV|
|Total Fat 6.8g||9 %|
|Saturated Fat 1.1g||6 %|
|Monounsaturated Fat 3.1g|
|Polyunsanturated Fat 2.2g|
|Cholesterol 0mg||0 %|
|Sodium 0mg||0 %|
|Potassium 0mg||0 %|
|Total Carbohydrate 0g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0g|
|Protein 0g||0 %|
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Calories per serving: 60
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