Skirt Steak With Mushroom-Cream Pan Sauce


  • 1 3/4 pounds skirt steaks, cut into 4 even portions
  • 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 homemade or store-bought low-sodium chicken stock
  • 1/2 cup heavy cream


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 125°F for medium-rare, about 7 minutes. Transfer steaks to a plate and keep warm.

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.

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.

Return steaks to skillet, bathe with sauce to rewarm and serve right away.

Notes:  Will cook one, start on sauce, then cook the rest in a fresh skillet just before serving, since using very thin breakfast/minute steaks.  Should only need half of ingredients.  Sauce should take ~25-30 minutes, once everything prepped, etc.


The plan:

Cook one sacrificial steak, as test and as a way to get some fond to start making the pan sauce right away.  Probably only need about half of what they are calling for.  Beans should only take a few minutes on the inductive burner, so start them last.  Sautee some mushrooms in another pan, have started about the same time the beans get started, they should only take a few minutes.


Heat 1 tbsp olive oil and 1 tbsp butter in skillet over high heat until shimmering, then add sliced mushrooms.  Allow to cook on one side for 1-2 minutes, then flip and cook an additional minute.  Add salt, pepper, shallot and/or garlic to taste.  Serve “immediately”, ie, hot.

Should take ~5 minutes, after mushrooms sliced and oil hot.

Green Beans:

Put steamer basket in saucepan with tight lid, leaving ~1” for water.  Add ~1” water, bring to boil.  Add beans, cover, and let cook for 3-5 minutes, depending on how crisp you want them.  Remove from pan, add butter, salt, and black pepper.  (Be sure to regulate heat.)

Should take about 7 minutes, after beans prepared and water boiling.


Take out ~10 minutes before cooking, probably just before getting the bean in.  Smack with tenderizer a couple of time on each side, then salt and pepper on each side.  Just before everyone ready to eat, put in hot skillet with just a bit of olive oil.  Cook for about 20-30 seconds on each side.  Remove, cover with foil, and get ready to feed!  (And hope everything else is done.)

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