Celebration Steak with Jammy Vinegar Shallots


People make a big fuss about ribeyes (don’t get me wrong, I love ‘em too), but a quick cooking tender cut of beef like skirt, flank, or bavette are pretty high up there for me when it comes to weeknight cooking. They are all super low fuss, naturally quite tender, and are in and out of the pan in under 10 minutes. These are the cuts you should look to when you want to spend the rest of your time and effort elsewhere in the meal, like tending to these jammy vinegar shallots that are the perfect sweet, sour, spicy accompaniment to a butter basted steak. If you really wanna take this meal to the next level, throw some sliced crusty bread in the skillet while the steaks are resting, and let it crisp up in all that delicious beefy garlic butter.

Active Time: 40 Mins

Total Time: 1 hr 20 mins



  • 10 medium shallots


  • 3 garlic cloves


  • 1 red fresno chili or jalapeno


  • ¾ cup red wine or sherry vinegar


  • 2½ tablespoons light brown sugar


  • Kosher salt, freshly ground black pepper


  • 2 tablespoons dijon mustard


  • 1 tablespoon Worcestershire sauce


  • 5 tablespoons olive oil


  • Flaky sea salt, for serving


  • 5 tablespoons unsalted butter


  • 1 ½ pounds thin, quick cooking steak (such as skirt, bavette, or flank)

1. Do some prep:

  • Cut 10 medium shallots in quarters through the root end (or in half if they’re really small), keeping the root intact.
  • Peel and discard the skins.
  • Lightly smash and peel 1 garlic clove.
  • Firmly smash the remaining 2 garlic cloves, and leave them in their skins.
  • Thinly slice 1 red fresno chili crosswise into thin rounds.

2. Cook the shallots:

  • Heat 2 tablespoons olive oil in a large skillet over medium high heat.
  • Arrange the shallots cut sides down in the skillet and cook, turning once or twice until nicely browned on at least 2 sides, 5-6 minutes total.
  • Season with ½ teaspoon salt.
  • Add ¾ cup water, ¾ cup red wine vinegar, 2 ½ tablespoons light brown sugar, the sliced fresno chilies, and 3 tablespoons butter to the skillet and stir well.
  • Bring the vinegar sauce to a simmer, cover the skillet, leaving the lid just slightly ajar, and simmer (you may need to reduce the heat to maintain a simmer), shaking the pan and turning the shallots occasionally.
  • Continue until they are softened and jammy and the liquid has reduced down so that it is glazy and thick enough to lightly coat the back of a spoon, 30-40 minutes total.
  • Cover and keep warm until ready to serve. While the shallots cook, marinate the steak.

3. Marinate the steak:

  • Whisk together 2 tablespoons olive oil, 2 tablespoons dijon mustard, 1 tablespoon Worcestershire sauce and 1 finely grated garlic clove in one side of a baking dish large enough to hold the steak.
  • Season 1½ pounds skirt steak all over with 1½ teaspoons of salt and lots of black pepper.
  • If you’re using skirt steak, you may want to cut into a few pieces so they will fit in your skillet. Turn to coat all over in the mustard marinade and let sit at least 15 minutes at room temperature, or up to overnight, covered in the fridge.

4. Cook the steak:

  • Heat 1 tablespoon olive oil in a large cast iron skillet over medium high heat until smoking hot.
  • If the marinade is clinging thickly to some parts of the steak, you can lightly scrape it off (too much mustard will burn in the skillet, though I never scrape it off because I love the burnished flavor of caramelized mustard).
  • Cook the steaks undisturbed, until deeply charred underneath, 3-4 minutes. (Work in batches if they don’t all fit at once). Flip the steaks and continue to cook until charred on the second side, and an instant read thermometer inserted in the center of the thickest part of the steak registers 130 degrees, 1-4 minutes longer depending on what cut of steak you’re using.
  • Reduce the heat to medium low. Add 2 tablespoons butter and the remaining 2 smashed garlic cloves to the skillet.
  • Tilt the skillet towards you and baste the steak with the foaming garlic butter, continuously spooning it over the steak, for 30 seconds. Transfer the steaks to a cutting board to rest for 5-10 minutes.

5. Serve:

  • Slice the steak across the grain. Transfer to a serving platter.
  • Drizzle any juices that have accumulated on the cutting board over the steak.
  • Spoon the shallots and glaze over the steak.
  • Finish with flaky sea salt.

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