French cut steak

  • 1 tsp paprika
  • 1/2 tsp onion powder
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper
  • 1 (.5kg) skirt steak, cut in half
  • 2 Tbsp vegetable oil, divided
  • 56g butter, divided
  • 2 medium sweet onions, sliced
  • 75ml white wine
  • 2 Tbsp red wine vinegar
  • 75ml beef stock or broth
1) In a small bowl, combine spices and salt and pepper. Liberally season the steak with the rub and let rest 15 minutes on the counter.

2) Meanwhile, in a saute pan, heat 1 tablespoon oil and 1 tablespoon butter over low heat. Add onions, season and cook until soft and caramelized, about 20 minutes.

3) In a large saute pan, heat the remaining 1 tablespoon vegetable oil with 1 tablespoon butter over high heat. Place steaks in the pan and sear until nicely browned, about 3 minute per side for medium-rare. Remove pan to plate to rest 10 minutes.

4) Place the saute pan over high heat and deglaze with wine and vinegar until reduced by 1/2. Add onions to the pan with beef broth and reduce by half. Salt and pepper, to taste. Remove from heat and whisk in remaining 2 tablespoons of butter. Slice steak and fan to serve. Top with sauce.

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