You may have leftover pickled shallots. They will keep, submerged in the vinegar in a refrigerated airtight container, for up to 3 weeks. The liquid is excellent incorporated into salad dressings or marinades, and the shallots, on everything: cooked rice, eggs, salads, and seared veggies.
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Arrange shallot slices in a small jar. Add a pinch of peppercorns and a bay leaf, and pour in enough white vinegar to submerge. Set aside to marinade for at least 30 minutes. Heat a sauté pan over medium heat and once hot, add a glug of olive oil. Add the tomatoes, cooking until some begin to release their juices. Add vinegar and let them bubble, stirring occasionally, for 5–8 minutes. Using the back of a wooden spoon, press on some of the tomatoes to collapse them, remove from heat, and allow to come to room temperature. (This step can be done 3 days in advance.) Pat skirt steak dry with absorbent paper and discard. Drizzle with olive oil and rub to coat, and season well with salt and pepper. Allow steak to sit at room temperature for at least 20 minutes before grilling. Heat a grill on high until it is screaming hot, at least 5 minutes. Grill steak 3 minutes on each side at the hottest point of the grill, so that it becomes charred in places. Remove from heat and rest for at least 5 minutes. Slice steak thinly, against the grain, and pile vinaigrette and pickled shallots on top. Eat at once.