Saturday, May 16, 2009

Strip Steaks with Shallot Sauce

Say that five times fast--strip steaks with shallot sauce, strip steaks with shallot sauce, ...... !

The sauce is the really great thing about this meal. It would be good on chicken, and probably even good thinned out a little as a pasta sauce! Kids really liked it and I loooved it. So much that I saved the rest of the sauce and have been putting it on random things since. Bear with the picture--it's a small chunk of ribeye with sauce on top. I ate the strip with the sauce too fast, and the next thing we put it on was leftover ribeye, so that's the picture you get today! This whole dish is done very quickly.
Pan Seared Strip Steaks


24 oz. New York Strip Steaks
2 T vegetable oil
½ t salt
¼ t pepper
2 T all purpose flour
1 cup beef broth
4 shallots, thinly sliced
1 t dried basil
1 t dried thyme

1. Place steaks in plastic bag. Add vegetable oil and shake to coat steaks. Season with salt and pepper and shake.
2. Heat a large skillet to medium high.
3. Sear steaks for 3 minutes on each side. Reduce heat to medium.
4. Cook steaks until desired doneness; about 7 minutes on each side.
5. Put steaks on serving platter and cover with foil to keep warm.
6. Stir flour into drippings left in pan, then stir in beef broth.
7. Stirring continuously, cook until slightly thickened, about three minutes.
8. Stir in the remaining ingredients, then drizzle sauce over steaks and serve.