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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> French >> French

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
paprika	1	teaspoon		6.486000000000001	1.2418	0.3252	0.2965
onion powder	1/2	teaspoon		4.092	0.9494	0.1249	0.0125
garlic powder	1/2	teaspoon		5.1305	1.1273	0.2565	0.0113
kosher salt black pepper			ground	-	-	-	-
skirt steak	1	lb	cut	929.3354	0.0	120.8589	45.6054
vegetable oil	2	tablespoons	divided	234.46400000000003	0.0	0.0	27.2
butter	1/4	cup	divided	342.0	15.714	10.686	28.8
onion	2		sliced sweet	128.0	29.888	3.52	0.32
white wine	1/3	cup		-	-	-	-
red wine vinegar	2	tablespoons		5.662000000000001	0.0805	0.0119	0.0
beef stock	1/3	cup		57.12	6.2244	2.1084	2.6964

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.