Steak with Shallots and Lyonnaise Potatoes

Name: Steak with Shallots and Lyonnaise Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 118 milliliters dry red wine; 2 Tbsps finely chopped flat-leaf parsley; 4 servings Kosher salt and freshly ground pepper; 3 Tbsps extra-virgin olive oil; 2 Tbsps red wine vinegar; 4 larges shallots, very thinly sliced; 794 grams sirloin steaks (1 inch thick); 2 Tbsps unsalted butter; 1 large Vidalia onion, halved lengthwise and very thinly sliced crosswise; 567 grams large Yukon Gold potatoes , peeled and sliced 1/4 inch thick

Steak with Shallots and Lyonnaise Potatoes might be just the main course you are searching for. One portion of this dish contains approximately 49g of protein, 26g of fat, and valentin day will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 30 minutes. Head to the store and pick up wine, sirloin steaks, kosher salt and pepper, and a few other things to make it today. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert.

Instructions

In a very large nonstick skillet, heat 2 tablespoons of the olive oil until shimmering.

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Olive Oil

Equipment you will use

Frying Pan

Add the potatoes in a slightly overlapping layer and cook over moderately high heat, stirring occasionally, until golden and nearly cooked through, about 8 minutes.

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Potato

Add the onion, season with salt and pepper and cook, stirring occasionally, until tender, about 5 minutes longer.

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Salt And Pepper

Onion

Add 1/2 tablespoon of the vinegar and gently toss to combine. Cover loosely and keep warm.

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Vinegar

Meanwhile, in another large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the steaks with salt and pepper and cook them over moderately high heat, turning occasionally, until browned and crusty, 8 to 10 minutes for medium rare.

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Salt And Pepper

Olive Oil

Steak

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Frying Pan

Transfer the steaks to a serving platter and keep warm.

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Steak

Add 1 tablespoon of the butter and the shallots to the skillet and cook over moderate heat until softened, about 5 minutes.

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Shallot

Butter

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Frying Pan

Add the remaining 1 1/2 tablespoons of vinegar and cook until evaporated, about 30 seconds.

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Vinegar

Add the wine and cook until reduced by two-thirds, about 2 minutes.

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Wine

Remove from the heat and swirl in the remaining 1 tablespoon of butter.

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Butter

Add the parsley and any accumulated meat juices, season the sauce with salt and pepper and spoon over the meat.

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Salt And Pepper

Parsley

Sauce

Meat

Serve the steaks at once with the potatoes.

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Potato

Steak

Equipment

Frying Pan

Ingredients

Servings:

118milliliters

dry red wine 2Tbsps

finely chopped flat-leaf parsley 4servings

Kosher salt and freshly ground pepper 3Tbsps

extra-virgin olive oil 2Tbsps

red wine vinegar 4larges

shallots, very thinly sliced 794grams

sirloin steaks (1 inch thick)2Tbsps

unsalted butter 1large

Vidalia onion, halved lengthwise and very thinly sliced crosswise 567grams

large Yukon Gold potatoes , peeled and sliced 1/4 inch thick

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak on the menu? Try pairing with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Two Vines Columbia Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 7 dollars per bottle.