Steak with Shallots
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INSTRUCTIONS
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.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (82g) | ||
| Recipe Makes: 4 servings | ||
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| Calories: 60 | ||
| Calories from Fat: 60 (100%) | ||
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| Amt Per Serving | % DV | |
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| 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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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 60
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