Steak à l'échalote (seared flatiron with shallot sauce)
Seared flatiron steaks finished with a tangy, buttery shallot and red wine pan sauce, accented with fresh herbs — ready in about 30 minutes.
Like a number of chefs, Daniel Boulud offers several options for enhancing a simple steak. Au poivre is one classic choice -- but he also suggests this shallot mix, a quick pan sauce to dress the meat with an oniony tang sharpened with red wine and graced with buttery richness.