Skirt Steak with Mushrooms and Chipotle Aioli Recipe

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.

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 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.

Skirt Steak with Mushrooms and Chipotle Aioli

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