Flank Shallot Steak *Flank Shallot Steak
-4 shallots
-20 mL milk (1 tablespoon + 1 teaspoon for you Americans)
-15g flour (1 tablespoon)
-8 sprigs of parsley
-4 180g flank steaks (or 6 oz each)
First you gotta wash and chop the parsley.
After that you gotta peel and slice the shallot bois thinly.
Then you take the shallot bois and dip them in the milk and flour
Pour some oil into the pan and fry the shallots until they’re golden.
Then you take the flank steak and you sear each one with 30 mL of oil (1 tablespoon)…I think Geneviève did one for 4-5 minutes on each side, but you can do two for rarer steak
After you is done, put the steaks on a platter and top em with the shallots and the parsley
I recommend you eat with a salad.