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Skirt Steak with Shallot Pan Sauce

Alison Roman
  • 35 minutes
  • Serves 4

INGREDIENTS

12 oz

Skirt steak

1/2 tsp

Lemon, zest

1

Shallot, small

4

sprigs Thyme

1

Kosher salt and freshly ground black pepper

1 tsp

Mustard seeds

1 tbsp

Vegetable oil

1 tbsp

Butter, unsalted

1/2 cup

White wine, dry