Margarita's International Recipes


Bavette à l'échalote

Skirt Steak with Shallot Sauce

This simple dish, often paired with frites is a staple at Parisian brasseries. My version left some to be desired, however. First, I followed the original recipe in using skirt steak. However, I later found out that flank is a better choice for bavette. The skirt steak was too tough pan fried, and not as tasty as I would have liked it.

The sauce was a basic shallot sauce, and it did help the steak, but it wasn't particularly exciting.

Skirt Steak with Shallot Sauce


  • 2 lbs. flank or skirt steaks
  • salt and pepper to taste
  • 4 Tbsp. butter, divided
  • 2 Tbsp. vegetable oil
  • 6 shallots, finely chopped
  • 1/2 cup red wine vinegar


Season steaks liberally. Heat 1 Tbsp. of butter and the oil in a skillet over medium-high heat. Once melted, add the steaks and cook until medium-rare, about 4 minutes per side. You may have to do this in batches.

Transfer the steaks to a plate and keep warm. Add the shallots to the skillet and cook until they are soft, stirring frequently, about 5 minutes. Add the vinegar and cook until it's almost dry. Turn off the heat and add the remaining butter and the meat juices that accumulated while the steak rested. Mix well and season the sauce with salt and peppe.

Serve sauce over the steaks.

Adapted from a recipe at Saveur.

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