Shell Steaks with Shallot Sauce

Recipe - Bay Shore King Kullen

Prep Time2 Minutes

Servings4

Cook Time14 Minutes

Ingredients

4 shell steaks (boneless)

1 Tbsp olive oil

coarse salt

freshly ground pepper

8 shallots

1/4 c balsamic vinegar

1/2 c fresh parsley

Directions

Heat olive oil in a large skillet over medium-high heat.
Generously season both sides of the shell steak with salt and pepper. Cook until browned (2-3 minutes per side for medium rare). Transfer to a plate and cover loosely with foil.
While shell steaks are cooking, peel and slice shallots into thin rings. Roughly chop the parsley.
Reduce skillet heat to medium. Add shallots and cooke in reserved steak juice/oil, stirring frequentyly until softened (4-5 minutes). Add balsamic vinegar, parsley and any accumulates juices from the steaks. Cook until slighly reduced (about a minute).
To serve, spoon shallot sauce over steaks.

2 minutes

Prep Time

14 minutes

Cook Time

Servings

Shop Ingredients

Makes 4 servings

4 shell steaks (boneless)

USDA Choice Boneless Beef Shell Steak, 1 Pound

Add USDA Choice Boneless Beef Shell Steak to Favorites.Add USDA Choice Boneless Beef Shell Steak to Favorites.

$16.49/lb$16.49/lb

1 Tbsp olive oil

Filippo Berio Olive Oil, 25.3 fl oz, 25.3 Fluid ounce

Add Filippo Berio Olive Oil, 25.3 fl oz to Favorites.Add Filippo Berio Olive Oil, 25.3 fl oz to Favorites.

$14.99 was $16.49$0.59/fl oz

coarse salt

Morton Coarse Kosher Salt, 48 oz, 48 Ounce

Add Morton Coarse Kosher Salt, 48 oz to Favorites.Add Morton Coarse Kosher Salt, 48 oz to Favorites.

$3.99$0.08/oz

freshly ground pepper

Food Club Black Pepper Grinder, 4.9 Ounce

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$5.99$1.22/oz

8 shallots

Fresh Shallots, 0.25 Pound

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$1.50 avg/ea$5.99/lb

1/4 c balsamic vinegar

Alessi Balsamic Vinegar, White, 12.75 Ounce

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$3.99 was $4.99$0.31/oz

1/2 c fresh parsley

Parsley Italian, 1 Each

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$1.79

Directions

Heat olive oil in a large skillet over medium-high heat.
Generously season both sides of the shell steak with salt and pepper. Cook until browned (2-3 minutes per side for medium rare). Transfer to a plate and cover loosely with foil.
While shell steaks are cooking, peel and slice shallots into thin rings. Roughly chop the parsley.
Reduce skillet heat to medium. Add shallots and cooke in reserved steak juice/oil, stirring frequentyly until softened (4-5 minutes). Add balsamic vinegar, parsley and any accumulates juices from the steaks. Cook until slighly reduced (about a minute).
To serve, spoon shallot sauce over steaks.