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Grilled Steaks With Caramelized Shallot Butter Sauce
5 stars based on 1 review
Ready in: Under 30 minutes ?
Difficulty: 3/5
Serves/Makes: 2
photo by: CDKitchen Staff
Click image to view
INGREDIENTS:
1 tablespoon olive oil
2 shallots, finely chopped
1/2 teaspoon sugar
6 tablespoons butter, unsalted
1 teaspoon Worcestershire sauce
2 tablespoons chives, snipped
2 steaks, your choice and desired thickness
Kosher salt
Ground black pepper
DIRECTIONS:
Start off by preparing the sauce, by heating up some oil in a saute pan over medium-low heat. Stir in the shallots and cook for about 5 minutes (until soft). Sprinkle in the sugar and continue cooking for approximately 10 minutes or until the shallots are very soft and browned (not burnt). Sprinkle in the sugar and continue cooking for approximately 10 minutes or until the shallots are very soft and browned (not burnt). Add the Worcestershire sauce and stir well. Keep warm over low heat until steaks are done and add in the chives right before you top the steaks.
Prepare the grill for direct grilling, preferably one side hot for searing, other side medium heat. Season the steaks with the salt and pepper. Place the grills over the direct high heat rotating 90 degrees after 1 minute, then turn over after 1 minute and repeat. Move the steaks over to the medium heat side of the grill and finish till desired doneness (flip around halfway). Serve the steaks with the caramelized shallot butter sauce.
NUTRITION:
This Grilled Steaks With Caramelized Shallot Butter Sauce recipe from CDKitchen serves/makes 2
Recipe ID: 117911
REVIEWS:
Valerie's Review: 2011-10-15
I'm going to give this five stars even though the method needs some adjustment both from an error in the recipe and my own preference. First, it never says when to add the butter (it duplicates the line of adding the sugar). Second, it calls for using sugar in the caramelization process. I don't like that. If you caramelize shallots or onions properly, you don't need sugar. Cook slowly in a combination of equal parts oil and butter over low heat. Salt lightly. The salt will actually bring out the natural sweetness. Adding sugar (to me) is just a cover up for not knowing how to properly caramelize or if you are trying to make it taste like dessert. So, in this scenario, add 2 tablespoons each of the butter and oil to caramelize the shallots. When they are deliciously golden brown and wilted, add in the remaining butter and Worcestershire sauce and let heat until ready to serve on the steaks, adding the chives at the very end.
