French Cut Steak

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I LOVE LOVE LOVE Melissa's recipes and this one is no different. It did take me a little longer to get the steak done to my likeness but the flavor was delicious! I watch (via dvr everyone of her shows. She's so down to earth. When I see her make something, I just know that I can do that! Thank you, Melissa for being my friend in the kitchen!

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The recipe for this steak and the potato cake were delicious - I'm not a fan of kale, so I didn't make the salad. Melissa's recipes are quick and tasty! However, reading the reviews and having TiVo'd this show, I went back and looked for what the reviewer said on 02/27/2010 about the blood, and Heather's response on 03/13/2010 - both are correct. When Melissa cut the raw steak, she did so on a red-orange cutting board. When she removed the cooked steak from the pan onto her chopping block, she sliced it directly on the chopping block, plated the meal, then pushed the remaining piece of steak that she had not yet cut to the side, and put her plate right where she had just cut the steak - into the juices (blood. You could even see the juices on the chopping block. I agree that she should have done something different with this.

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I used a chuck steak - recommended for skillet cooking. The marinade was what made it special and I cooked to rare. Such flavor!!! The leftovers were still great the next day in a stir fry with rice. Would also work well on a salad.

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The taste of the steak and onions were really good. My family loved it. It lost a star because we had to chew, and chew, and chew. Never used skirt steak before so maybe its par for the course, but we didn't like all that chewing. I will try a different cut of steak next time.

As far as the comment about her putting her plate on the bloody cutting board, I watched the show after reading that and its not true. The cutting board she used for the steak was a reddish/orange. It was gone at the end of the show. She put her plate on top of the veggie cutting board.

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I am really liking the freshness of Melissa! This is a great way to do an inexpensive cut of steak! The potato cake is wonderful, of course being in the heart of Cajun country, I added some cayenne pepper and garlic salt. I have all boys and they can eat, they loved this. I'll keep watching Melissa for her great ideas and recipes for good food at reasonable prices!
Thanks Melissa!!!!!!!!!!!!!!!!!!!!!!

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I had never cooked skirt steak before and was a little worried about this recipe but I tried it because I have never gone wrong on any of Melissa's recipes. I am thrilled to discover this great cut of beef! The recipe was easy and the steak was delicious. Since I cook for just my husband and myself I saved the leftover steak, which was perfect for steak salad. Thanks Melissa for introducing me to skirt steak. Now that I know about it, I think we may be eating steak more often.

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Followed the recipe exactly, except increasing the time to 5 minutes on each side, since I prefer my steak more of a medium-well. Great flavor -- the onions were the perfect complement!!

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Poor Melissa. Her producer and director clearly don't pay attention to details. I watched this show Feb. 14, 2010 and was excited about the dish until she went to taste it. After slicing and fanning the meat, she put her plate in the center of her BLOODY CUTTING BOARD. It was disgusting!!!

In the background of her kitchen is a lovely table, be like Julia Child and sit down to taste your dinner. Or move to the end of your cooking island to display the meal, a la Rachel Ray. At the very least, put a dish towel over the cutting board before you slice your bite. Melissa, you must be more aware of your own show. Clearly your staff is not watching your back.

You have such good ideas and will only get better. Good luck.

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This is the second recipe that I have made of Melissa's and it was great even though I made it with flank steak. So far she's getting an "A" in my opinion for her recipes. Keep up the good work.

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I found that the onions and steak took considerably more time to cook than the recipe indicated, but it was WORTH THE WAIT. I made this for my husband and my in-laws and they loved it! There was also enough for leftovers the next day. Keep the great recipes coming, Melissa!