Entree: France – Lyonnais – Tablier de Sapeur (Breaded and fried marinated beef skirt steak in the Lyonnais style)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 18 min

Additional 1 hr 30 min

Total 2 hrs

Ingredients

- 1 skirt steak, about 1.5 lb (680 g)
- 1/2 cup (120 ml) dry white wine
- 2 cloves garlic, minced
- 1 tbsp (15 ml) finely chopped parsley
- 1 tsp (5 ml) Dijon mustard
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 cup (125 g) all-purpose flour
- 2 large eggs, beaten
- 1 1/2 cups (150 g) fresh breadcrumbs
- 2 cups (480 ml) vegetable oil, plus more as needed for shallow frying
- 2 tbsp (30 ml) unsalted butter
- 1/2 cup (120 ml) beef stock
- 2 tbsp (30 ml) white wine vinegar
- 1 tbsp (15 ml) finely chopped cornichons or chopped capers
- Lemon wedges for serving
- Additional chopped parsley for garnish

Instructions

1. Pat the skirt steak dry and place in a shallow dish; combine the white wine, minced garlic, chopped parsley, Dijon mustard, salt, and pepper and pour over the meat. Cover and marinate in the refrigerator for 1–2 hours.
2. Remove the steak from the marinade and blot dry with paper towels; reserve the marinade liquid and any solids.
3. Set up a breading station with three shallow bowls: flour, beaten eggs, and breadcrumbs. Dredge the skirt steak in flour, shaking off excess, dip in egg, then press into breadcrumbs to coat evenly.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering and about 325–350°F (160–175°C) if using a thermometer. Add the steak and fry 3–4 minutes per side for medium-rare to medium, or longer to desired doneness, adjusting heat to keep oil hot but not smoking.
5. Transfer the fried steak to a wire rack or paper towel-lined plate and rest 5 minutes; keep warm.
6. Pour off excess oil from the skillet leaving about 2 tbsp (30 ml). Add the reserved marinade, beef stock, and white wine vinegar to the skillet and simmer over medium heat, scraping up browned bits. Whisk in the butter and stir in the chopped cornichons or capers; simmer until slightly reduced and glossy, about 2–3 minutes.
7. Slice the steak across the grain into strips, spoon the pan sauce over, garnish with chopped parsley and lemon wedges, and serve immediately with potatoes or crusty bread.