French Cut Steak

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We just made this for dinner this evening. I stuck to the recipe with one exception - I added mushrooms to the onions. This recipe was so simple to make and tasted like I marinated it for hours! My husband said I should make this again tomorrow night. He never says that! Thank you Melissa for a great recipe. Excited to try others!

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I bought a $3 piece of chuck steak for my husband and I. Since I wanted to pan fry the steak I decided to try this recipe. Instead of onions, I sauteed fresh mushrooms (as I had onions in a salad plus I used prepared steak seasoning. Then I let it in the deglazed juices a little longer to cook as thick.

It was GREAT and the delaze amounts were just perfect. Lots of times, when I deglaze it tastes too much like wine. The balance of white wine, wine vinegar and broth was perfect!!!

So even if you do' have skirt steak, use this recipe with any steak you want to pan fry.

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THIS IS THE BEST TASTY STEAK -MY FAMILY WANTS THIS ALL THE TIME.

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After reading all of the positive reviews, I had to try this. I purchased a small skirt steak and followed the directions but to medium, not medium rare. My steak was tough and really didn't have much flavor. I paid $6.50 for the 1lb skirt steak and really didn't care for it. I'd rather have a smaller amount, but a better cut of meat. I know the idea is to budget and get the most value for the money, but I feel like I wasted the money and time on the skirt steak.

3 stars because I'm almost positive it was the cook

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I followed Melissa's recipe very closely, only substituting flat iron steak for the skirt steak, and I was very pleasantly surprised at how well this turned out. The steak rub was simple and not overpowering, and the sauce was fantastic. It has a little bit of a bite from the wine and vinegar but is rounded out beautifully by the sweet caramelized onions. The only addition I think I'll make is to add some mushrooms to the sauce next time. This dish will definitely be added to my regular rotation at home.

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I don't know what planet some of the other reviewers are from but skirt steak has been around a VERY long time! I've also had it in restaurants here and abroad. Skirt and flank are interchangeable, I think you need another meat counter if they don't know what skirt steak is. I live in the North East in a vacation town and prices are pretty hefty but Skirt steak is $7.00/lb and a 3lb bag of onions is $3.00. Thats a lot of onions, this meal easily comes in under $10.00. It was also great tasting just like its presented!

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This is the second time I've made this recipe and oh my GOODNESS it is fantastic! The steak rub brings out the best in the steak and the carmelized onions/sauce is one of the tastiest things I've ever made. I would make those onions and put them on any cut of meat I could and just spoon them into my mouth! Easy, simple, and really budget friendly. Just plain delicious.

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Skirt steak comes from the plate section of the cow, just between the brisket and the flank. It is used in similar manner to flank steak and one can be substituted for the other. I grew up in New York City and my mother took me to the butcher shop when she went marketing so I could learn the various cuts of meat.

If you go here - http://en.wikipedia.org/wiki/Category:Cuts_of_beef - you can find a picture of the cow with its various areas named and links to each type of steak.

I find I really like most of Melissa's recipes, more than many of their more well-known chefs. I hope they keep her show on.

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I completely agree, i mean its a great show and all, but in order to get all of the ingrediants it totalled up to about a little over $16.00, NC must me a pretty expensive place compared to where she's shopping.

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Looking forward to the new shows, hope yours start soon, You make good , affordable , easy items, I try to make all of them if I can. Thanks