Steak with shallot and lemon compote

Name: Steak with shallot and lemon compote
Prep time: 40 min
Total time: 40 min
Ingredients: 2 cloves garlic, peeled; 1 teaspoon sugar; 1 sprig parsley; 1 stalk celery; 4 scallions, trimmed and cut into 2-inch lengths; Freshly ground black pepper; 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick; 1½ to 2 pounds boneless rib-eye or sirloin steaks, about 1 inch thick; 2 tablespoons butter; Salt; 12 shallots, peeled; 1 bay leaf; 1 branch thyme; 12 coriander seeds; 6 peppercorns; ⅓ cup plus 2 tablespoons neutral oil, such as canola or grapeseed; Minced zest and juice of 3 lemons; ⅓ cup plus 2 tablespoons neutral oil, such as canola or grapeseed; ⅓ cup plus 2 tablespoons neutral oil, such as canola or grapeseed

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
40 min

Appears in

Simple to Spectacular

By Jean-Georges Vongerichten and Mark Bittman

Published 2000

About

An exotic jam of shallots, lemons, and spices cuts through and offsets the richness of the steaks.

Ingredients

Salt
12 shallots, peeled
⅓ cup plus 2 tablespoons neutra

Main course
Gluten-free

Method

Bring a small pot of water to a boil and salt it; cook the shallots for 3 minutes, then drain. Combine the shallots, the ⅓ cup oil, the lemon zest and juice, coriander, peppercorns, bay leaf, thyme, sugar, garlic, celery, parsley, a sprinkling of salt and pepper, and ¼ cup water in a small saucepan. Bring to a boil, cover, and simmer for 30 minutes. When the compote is d