Skirt Steak with Mushrooms and Chipotle Aioli

Name: Skirt Steak with Mushrooms and Chipotle Aioli
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/4 cup coarse-grained Dijon mustard; 2 tablespoons white wine vinegar; 1 tablespoon minced canned chipotle chilies; 1/2 cup dark beer; 1/4 cup olive oil; 2 tablespoons chopped garlic; 2 tablespoons red wine vinegar; 1 teaspoon Worcestershire sauce; 3/4 teaspoon hot pepper sauce (such as Tabasco); 2 pounds skirt steak, trimmed of fat; 2 red onions, thinly sliced into rounds; 2 tablespoons fresh lemon juice; 3/4 teaspoon coarse salt; 3 tablespoons butter; 1 large shallot, sliced; 3/4 pound assorted mushrooms (such as crimini and oyster), sliced; 1/4 cup Sherry wine vinegar; 1/4 cup olive oil; 10 ounces mixed baby lettuces

Servings: persons

1 cup mayonnaise
1/4 cup coarse-grained Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon minced canned chipotle chilies
1/2 cup dark beer
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce (such as Tabasco)
2 pounds skirt steak, trimmed of fat
2 red onions, thinly sliced into rounds
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
3 tablespoons butter
1 large shallot, sliced
3/4 pound assorted mushrooms (such as crimini and oyster), sliced
1/4 cup Sherry wine vinegar
1/4 cup olive oil
10 ounces mixed baby lettuces

1
Whisk all ingredients in small bowl to blend.
2
Season dressing to taste with salt and pepper.
3
(Can be prepared 1 day ahead.
4
Cover and refrigerate.)
5
Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish.
6
Add steaks to marinade; turn to coat.
7
Cover and refrigerate at least 8 hours.
8
Combine onions, lemon juice and coarse salt in medium bowl.
9
Let stand 1 hour, tossing occasionally.
10
Prepare barbecue (medium-high heat).
11
Remove steaks from marinade.
12
Sprinkle with salt and pepper.
13
Grill about 3 minutes per side for medium-rare.
14
Transfer steaks to work surface.
15
Melt butter in heavy large skillet over medium-high heat.
16
Add shallot and mushrooms; saute until well browned, about 7 minutes.
17
Add vinegar to skillet and bring to boil, scraping up browned bits.
18
Remove from heat; mix in oil.
19
Season mushroom mixture to taste with salt and pepper.
20
Combine lettuces, onions and mushroom mixture in large bowl; toss.
21
Divide lettuce mixture among 6 plates.
22
Thinly slice steaks across grain; arrange atop lettuce mixture.
23
Drizzle some of aioli over salads.
24
Pass remaining aioli separately.

1442

kcal

Calories

125

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 20 ingredients. The key ingredients include: 1 cup mayonnaise, 1/4 cup coarse-grained Dijon mustard, 2 tablespoons white wine vinegar, 1 tablespoon minced canned chipotle chilies, and more.

Yes, Skirt Steak with Mushrooms and Chipotle Aioli 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.

That's it — enjoy your meal!