Skirt Steak With Mushrooms and Red Wine Sauce
"I really enjoy making skirt steak, because it is pretty hard to screw up! It really takes no time to cook, and it is so succulent. This recipe features mushrooms, which are a real favorite of mine, and red wine, which is another favorite!"
photo by breezermom
- Ready In:
- 45mins
- Ingredients:
- 10
- Serves:
-
2
ingredients
- 2 tablespoons chopped dried mushrooms (cepes, porcini, (or morels)
- 1⁄4 cup hot water
- 2 trimmed thick skirt steaks (about 7 oz. each, 1 inch thick)
- 1 tablespoon vegetable oil
- 2 tablespoons minced shallots
- 3 fresh medium mushrooms, thinly sliced (1/2 cup)
- 1⁄4 teaspoon salt
- 1⁄8 teaspoon fresh ground pepper
- 1⁄4 cup dry red wine
- 2 tablespoons heavy cream
directions
- Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
- Meanwhile, let steaks warm at room temperature 10-15 minutes.
- Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
- Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.
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Reviews
-
I can't believe this hasn't been reviewed yet! What a lucky find for me....I enjoyed this tonight using dried porcini and sliced fresh baby portabellas for my mushrooms. I had a bit over 8 oz of skirt steak, but didn't reduce the mushrooms and sauce! My skirt steak was a bit thinner than one inch, so I reduced the cooking time, making this even quicker to prepare on a weeknight after work. I've never made skirt steak without marinating it before, so sort of wondered about this. The steak was not as tender as I would have liked (may have just been my meat), but the taste is sublime. I'll definitely make this one again....so quick, delicious, and easy to make! I can see several uses for this sauce in the future!!! Thanks for sharing a delicious recipe! Made for PAC Spring 2011.
RECIPE SUBMITTED BY
JackieOhNo!
Stormville, New York
I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!
