Skirt Steak with Shallot Pan Sauce
Ingredients
- 1 tablespoon vegetable oil
- 1 12–14-oz. skirt steak, halved crosswise
- Kosher salt and freshly ground black pepper
- 1 small shallot, finely chopped
- 1 teaspoon mustard seeds (any color)
- 4 sprigs thyme
- ½ cup dry white wine
- ½ teaspoon finely grated lemon zest
- 1 tablespoon unsalted butter
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