Skirt steak with shallots

This is a classic French dish. I hadn't had it for a long time, and decided to give it a try over the week-end. It's dead easy to cook, and so tasty. The secret is obviously the shallots. They have to cook super slowly (like most onions!).

If you cook for 2 people, you'll need 4-5 big shallots, but just make sure you're not short!

Slice finely (but not too thin as you want them to keep some consistency) the shallots. In a pan, melt some butter, and sweat the shallots at medium heat, avoiding the butter to burn. If needed, lower the heat. After a good 10 minutes (you may want to add butter if the pan gets too dry), add some red wine. I'd say a third of a glass, but you can probably do a bit more if you want to cook at higher heat. Then very slowly, bring to a simmer, and let simmer for 30 minutes. The wine should be almost all gone, leaving like a paste around the shallots.

During the last 10 minutes of cooking the shallots, cook your steak. I'm not going to tell you how to do that, I'm sure you know already! On the side, you can also prepare some potatoes (fried with persillade!).

Once the steak are cooked, let them rest for 5 minutes, to let the juice go all around. Put them on a plate. Lay down the shallots on top of the steaks. Place the potatoes next to the steak. And you're done.

This is super tasty and will make a great quick dinner for you and your friends!

Oh, don't forget the red wine. Very, very important!