2/3 cup (150 ml) shallots, thinly sliced

2/3 cup (150 ml) white wine

1 tablespoon (15 ml) white wine vinegar

1/4 cup (60 ml) cold butter, cut into pieces

4 skirt steaks, about 5 oz (150g) each

Butter

Vegetable oil

Salt and pepper

In a saucepan, cook the shallots in the wine and vinegar over low heat, about 5 minutes.

While whisking, add the butter, one piece at a time. Wait until the butter has melted before adding the next piece. Season with salt and pepper.

With a sharp knife, you can crisscross one side of the steaks before cooking. For a tender steak, sear the meat over high heat and serve rare. Serve the steak with the shallots.

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