Skirt Steak With Mushroom-Cream Pan Sauce Recipe Recipe

Name: Skirt Steak With Mushroom-Cream Pan Sauce Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 3/4 pounds skirt steaks, cut into 4 even portions (see note); Kosher salt and freshly ground black pepper; 6 tablespoons vegetable or canola oil, divided; 1 pound cremini mushrooms, washed and thinly sliced; 1 cup minced shallots (about 2 to 4 shallots); 2 medium cloves garlic, minced; 1 1/2 teaspoons minced fresh thyme leaves; 1 cup dry white wine; 1 cup; or store-bought low-sodium chicken stock; 1/2 cup heavy cream

Servings: persons

1 3/4 pounds skirt steaks, cut into 4 even portions (see note)
Kosher salt and freshly ground black pepper
6 tablespoons vegetable or canola oil, divided
1 pound cremini mushrooms, washed and thinly sliced
1 cup minced shallots (about 2 to 4 shallots)
2 medium cloves garlic, minced
1 1/2 teaspoons minced fresh thyme leaves
1 cup dry white wine
1 cup
or store-bought low-sodium chicken stock
1/2 cup heavy cream

1
Season steak all over with salt and pepper. In 2 large stainless steel or cast iron skillets, heat 2 tablespoons oil in each over high heat until lightly smoking. Divide steaks between skillets and sear, turning frequently, until well browned on both sides and an instant-read thermometer registers 120 to 125u00b0F for medium-rare, about 7 minutes. Transfer steaks to a plate and keep warm.
2
Divide remaining 2 tablespoons oil between the skillets and heat until shimmering. Add half the mushrooms to each skillet and cook, stirring frequently and scraping up any browned bits from bottom of pan, until mushrooms have released their liquid and it has cooked off, about 6 minutes. Add half the shallots, garlic, and thyme to each skillet and continue cooking, stirring, until mushrooms are browned and shallots are softened and lightly golden, about 7 minutes longer. Season with salt and pepper.
3
Add half the wine to each skillet and bring to a boil, stirring and scraping up any browned bits. Scrape the contents of 1 skillet into the other and continue cooking until wine has evaporated, about 6 minutes. Add stock and reduce by half, about 4 minutes. Add cream, bring to a boil, and reduce to a simmer. Simmer until lightly reduced and the sauce has thickened slightly. Season with salt and pepper.
4
Return steaks to skillet, bathe with sauce to rewarm and serve right away.

926

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 3/4 pounds skirt steaks, cut into 4 even portions (see note), Kosher salt and freshly ground black pepper, 6 tablespoons vegetable or canola oil, divided, 1 pound cremini mushrooms, washed and thinly sliced, and more.

Yes, Skirt Steak With Mushroom-Cream Pan Sauce Recipe falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Skirt Steak With Mushroom-Cream Pan Sauce Recipe

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