Entrée: United States – Skirt Steak with Cremini Mushroom Pan Sauce

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Additional 5 min

Total 27 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 skirt steak, about 1.5 lb (680 g)
8 oz (225 g) cremini mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
1 / 2 cup (120 ml) dry red wine
1 cup (240 ml) beef stock
2 tbsp (30 g) butter
2 tbsp (30 ml) olive oil
1 tsp (5 ml) fresh thyme leaves
Salt and black pepper to taste

Show original ingredient measurements

1 skirt steak, about 1.5 lb (680 g)
8 oz / 225 g cremini mushrooms, sliced
1 shallot, finely chopped
2 cloves garlic, minced
1 / 2 cup (120 ml) dry red wine
1 cup (240 ml) beef stock
2 tbsp (30 g) butter
2 tbsp (30 ml) olive oil
1 tsp fresh thyme leaves
Salt and black pepper to taste

Instructions

1. Season skirt steak with salt and pepper; heat a heavy skillet with olive oil and sear steak 2–4 minutes per side until nicely browned; remove and rest.
2. Add sliced shallot and minced garlic to pan, cook briefly until fragrant.
3. Add sliced cremini mushrooms and cook until they release juices and brown.
4. Pour in red wine to deglaze, scrape browned bits, reduce by half, then add beef stock and thyme; simmer until slightly thickened.
5. Whisk in cold butter to finish sauce, return steak to pan briefly to warm, slice against the grain and spoon sauce over before serving.