These shallots are a wonderful make-ahead topping for Grilled Top Sirloin. Any leftover braised shallots will make a wonderful topping for bruschetta or sandwiches.
Make Ahead Tips
You can braise the shallots up to three days in advance. Refrigerate, covered, until ready to use, and let them come to room temperature before serving.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
I'm glad I checked to see if there was anything to add interest to the sirloin steak I was going to grill. Overnight with salt in the frig really brought out the flavor,though, next time I'll use slightly less. BUT.....the real discovery was the braised shallots! What a great 'added interest' that is for the steak! Cook more of everything, because for a Sunday night supper I made panini for us out of a good baguette, split, brushed with olive oil, and layered with the shallot braise, very rare sirloin and a bit of grated cheese (gruyere reserve). Yum!!
Join Moveable Feast with Fine Cooking for its first-ever visit to Bologna, the culinary capital of Italy. Host Pete Evans meets Stefano Corvucci, founder of the Culinary Institute of Bologna,…View all Moveable Feast recipes and video extras
© 2018 The Taunton Press, Inc. All rights reserved.
Do you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?