Ladies and gentlemen, let me introduce you to a dish that is sure to tantalize your taste buds – Skirt Steak with Mushrooms and Red Wine Sauce. This recipe is the perfect combination of savory steak, earthy mushrooms, and a rich red wine sauce that will have you savoring every bite.
When you come home from a long day at work or want to entertain guests, this recipe ticks all the boxes. Not only does it look impressive on any dinner table, it’s also incredibly easy to prepare with the ingredients readily available in your home.
A juicy skirt steak seasoned with fresh ground pepper and salt, grilled quickly over high heat and served alongside mushrooms sautéed in butter with shallots, garlic and dried mushrooms soaked in hot water make the perfect main course meal. What really ties this dish together is the creamy red wine mushroom sauce which adds depth of flavor to every bite.
So whether you’re looking for a romantic dinner for two, or simply want to impress your guests at your next dinner party, this dish is the perfect choice. So join me as we take a journey through the ingredients list and learn how to prepare this delicious Skirt Steak with Mushrooms and Red Wine Sauce straight out of your own kitchen!
Why You’ll Love This Recipe
It is no secret that some would argue that steak is a tried and true classic when it comes to dining options, but what makes this recipe special? I assure you – this isn’t your average steak dinner. This skirt steak with mushrooms and red wine sauce recipe will elevate your palate to new heights.
First and foremost, let’s talk about the sauce. The red wine sauce brings forth rich and complex flavors that are the perfect match for the juicy and tender skirt steak. It consists of an exquisite blend of dry red wine, butter, shallots, garlic, fresh ground pepper, dried mushrooms, and heavy cream. This sauce is so delicious that all it needs is just a simple drizzle over the top of a perfectly cooked skirt steak.
Now, let’s talk about the juicy piece of meat itself. Skirt steak is an often-overlooked cut but trust me, this steak does not disappoint. It has a uniquely buttery texture with some serious beef flavor – which combined with the mushroom and red wine sauce creates a delicious harmony from heaven.
This recipe not only tastes amazing but also takes minimal effort to make. You can whip it up in under 30 minutes! All you need is some basic ingredients such as fresh or dried mushrooms, garlic, green onions, olive oil, butter, salt and pepper, and of course some red wine to set your tastebuds ablaze.
So why should you try this recipe? Well for starters, it’s simply delicious! The combination of flavors from the mushroom sauce and succulent skirt steak creates an experience you don’t want to miss out on. Secondly, it is so easy to make! In just a few minutes you’ll have a mouth-watering dish comparable to any gourmet restaurant. Lastly, it’s versatile! Whether it’s for a fancy night in or even just Sunday dinner with family – this recipe can be adapted to fit anyone’s style.
So go ahead and give it a try, you won’t regret it!
Skirt Steak With Mushrooms and Red Wine Sauce Recipe
Here are the ingredients you will need:
- 6 skirt steaks (4-inch thick, 1 to 1 1/2 pounds each)
- Salt and freshly ground black pepper
- 2 tablespoon olive oil
- 4 cloves garlic, minced
- 3/4 cup red wine
- 4 cups beef broth
- 2 tablespoons butter
- 1 shallot, diced
- 1 pound mushrooms, stemmed and sliced
- Hot water (for soaking dried mushrooms)
- Dried mushrooms (optional)
- Pinch of cayenne pepper (optional)
- Pinot Noir (or other dry red wine) for sauce reduction
- Heavy cream
- Green onions for garnish
Most of these items/sauces are readily available in your local grocery stores. You can also check online retailers or visit a wine and gourmet shop to get the best quality ingredients.
The Recipe How-To
Heat the Grill or Skillet: Preheat your grill or skillet to high heat.
Prep the Steak: Take the skirt steaks out of the fridge and let it come to room temperature. Cut them into manageable pieces about 5-6 inches long, then rub with olive oil and sprinkle with salt and fresh ground pepper all over.
Grill or Sear the Steak: When your grill or skillet has heated up properly, add steak and let them cook undisturbed for 3 minutes on one side, then flip over and grill for another 2-3 minutes. Once done, transfer to a cutting board and allow to rest for 5 minutes before slicing thinly against the grain.
Cook the Mushrooms: In the meantime, prepare the mushrooms by heating a pan over medium heat with some butter (1-2 tablespoons) until melted. Add sliced mushrooms and shallots, then sautee for around 4-5 minutes until they’re nicely browned.
Making the Red Wine Sauce
Deglaze the Pan: Remove mushrooms from pan and set aside in a bowl. Now add minced garlic and red wine (4 cups) to the hot pan, stirring constantly to scrape any bits that are left over from cooking the steak.
Simmer: Let it simmer for a few minutes until the red wine has reduced by half.
Add Dried Mushrooms (Optional): For an extra mushroom kick, cover dried mushrooms in hot water (around 1/2 cup) until they rehydrate after 5-6 minutes, then stir them into the pot.
Add Heavy Cream (Optional): If you want a creamy sauce, now is time to add heavy cream (1/2 or 1 cup, depending on preference), and stir well again.
Reduce and Season: Now it’s time to reduce the red wine sauce, using lower heat. Let it cook until it thickens, stirring occasionally, which should take 15-20 minutes or so. Don’t forget to season the sauce with salt and freshly ground pepper to taste.
Serving the Dish
Plate Up: To serve, lay steak slices on top of some sauteed mushrooms (or vice versa) and pour red wine sauce over everything.
Garnish: Sprinkle with freshly sliced green onions or parsley for a pop of color.
Tips and Tricks
- Make sure to slice your skirt steak thinly against the grain so that it is more tender.
- When making the mushroom sauce, you can swap out heavy cream for half-and-half, or even sour cream if you want a tangier flavor.
- If you want to make the dish ahead of time, cook the steak and mushroom separately and refrigerate both up to 3 days in advance. Then
Substitutions and Variations
Substitutions and variations are always great to have on hand, whether you’re looking to switch things up or trying to work with what ingredients you already have. Here are a few ideas to consider:
– Skirt steak: If you can’t find skirt steak, try substituting flank steak or hanger steak, which are also well-suited for this recipe.
– Mushrooms: While this recipe calls for a mix of fresh and dried mushrooms, feel free to use all fresh mushrooms if that’s what you have. You could also experiment with other types of mushrooms, like shiitake or cremini.
– Wine: The recipe calls for a dry red wine, like pinot noir or Burgundy, but feel free to use what you prefer. Just make sure it’s a wine that you would enjoy drinking as well.
– Cream: If you don’t have heavy cream on hand or want to reduce the calorie content, you can substitute half-and-half or whole milk. Keep in mind that the sauce might not be as rich and creamy.
– Vegetables: To round out the meal, consider serving with some roasted or sautéed vegetables, like French carrots or baby summer squash.
Overall, this recipe is quite versatile and can be adapted to suit your preferences and ingredients on hand. Have fun experimenting!
Serving and Pairing
Once you have prepared this delicious skirt steak with mushrooms and red wine sauce, it is time to present it in a way that will delight your guests. I suggest serving the steak sliced thinly, against the grain, and arranging it on a platter. You can then pour the mushroom-red wine sauce over the top, allowing it to drizzle on the sides.
This dish pairs nicely with hearty side dishes such as roasted potatoes or mashed sweet potatoes. You may also consider pairing it with a crisp green salad or buttered asparagus to add some balance to the meal.
As for wine pairing options, I recommend serving this dish with either a full-bodied red wine or a dry white wine. If you prefer red wine, try pairing it with a Pinot Noir or Burgundy, which have fruity undertones that complement the sauce’s richness. On the other hand, if you prefer white wine, consider serving it with a Chardonnay or Sauvignon Blanc.
If you want to take your meal to another level of decadence, try adding some creamy polenta alongside. The dish will transform into pure luxury bites for your palate.
Make-Ahead, Storing and Reheating
This Skirt Steak with Mushrooms and Red Wine Sauce recipe can be made ahead of time and stored for later use. To make ahead, prepare the steak and mushroom sauce according to the recipe instructions. Let them cool down to room temperature before transferring them to airtight containers. Place the steak and sauce containers separately in the refrigerator for up to 3 days.
When ready to reheat, remove the containers from the refrigerator and let them sit at room temperature for 15-20 minutes. Preheat your oven to 325°F (163°C). Add the sauce in a saucepan set over low heat until it’s warm enough as per your preference.
To reheat the skillet steak, place it on a baking dish or oven-safe skillet and bake in the preheated oven for 5-7 minutes or until it reaches your desired internal temperature (145°F for medium-rare, 160°F for medium, and 170°F for well-done). Alternatively, you can reheat the steak in a skillet over medium-high heat; add two tablespoons of olive oil or butter, then add the steak and cook on each side for two minutes.
Once you have your steak reheated, ladle some of the mushroom sauce over it before serving. Red wine reduces quickly under high heat; thus, reheating should only take about five minutes.
Note that mushrooms release water during cooking, so when reheating using a microwave oven, be sure not to overcook as it’ll make them rubbery by losing more liquid content.
This dish pairs perfectly with root vegetables like French regular carrots and baby summer squash. These veggies could also be prepared ahead of time and stored in vacuum-sealed freezer bags and then frozen until needed. They can be steamed or roasted before serving as they’ll complement the Skirt Steak with Mushrooms and Red Wine Sauce recipe quite nicely.
Tips for Perfect Results
To make sure your skirt steak with mushrooms and red wine sauce turns out perfectly, there are a few tips you need to keep in mind. Here are some of my recommendations:
1. Don’t overcook the steak: Because skirt steak is thin, it cooks quickly at high heat. Be careful not to leave it on the grill or pan for too long, or it could become tough and chewy.
2. Let the steak rest: After cooking, let the steak rest for about 5 minutes before cutting it into slices. This will help the juices redistribute throughout the meat, making it more tender and flavorful.
3. Use a meat thermometer: If you’re unsure whether the steak is cooked through, use a meat thermometer to check its internal temperature. For medium-rare, the temperature should be around 130°F.
4. Make sure the mushrooms are cooked through: When making the mushroom sauce, be sure to cook the mushrooms until they’re nicely caramelized and tender. This will give the sauce a rich, savory flavor.
5. Don’t be afraid to adjust seasoning: Taste the sauce as you go along and adjust the seasoning as needed. If it’s too acidic, add a pinch of sugar. If it’s too thick, add a splash of hot water or heavy cream.
By following these tips, you’ll ensure that your skirt steak with mushrooms and red wine sauce is absolutely mouthwatering!
As with any recipe, you may have a few questions before diving in. Here are some frequent queries that I’ve encountered and addressed for this Skirt Steak with Mushrooms and Red Wine Sauce Recipe.
What is the best cooking method for skirt steak?
Preparing Skirt steak requires fast cooking over high heat. This thinly sliced cut of meat lends itself well to different cooking methods such as grilling, searing, broiling, or smoking. It is important to monitor the temperature of the steak accurately to prevent overcooking.
How do you cook skirt steak so it’s not tough?
When preparing a tough cut of meat, use a mallet to beat and flatten it, which will not only tenderize the meat but even out the surface for more even cooking. To prevent the meat from becoming too tough, it’s essential not to overcook it, which can be accomplished by cooking it quickly over high heat. Once the meat has cooked, allow it to rest for a few minutes under a foil tent before slicing it to keep the juices sealed inside. Lastly, when slicing the meat, ensure to cut it against the grain into thin ¼-inch strips for the most pleasing and tender texture.
What red wine for skirt steak?
Pairing steak with red wine is a match made in culinary heaven. A Rhone Style GSM blend or Cabernet Franc would perfectly complement the juicy and savory flavors of a marinated grilled skirt steak. Another option to consider, for a fantastic culinary experience, is going for a Tempranillo red wine.
In conclusion, this Skirt Steak with Mushrooms and Red Wine Sauce recipe is a must-try for any meat lover. The tender and juicy skirt steak pairs perfectly with the savory mushroom and red wine sauce, creating an irresistible flavor that will leave you wanting more.
This recipe is versatile, allowing for substitutions and variations to cater to your preferences. You can also make it ahead of time and store it for later use without sacrificing its deliciousness.
Pair this dish with roasted vegetables or a fresh salad for a well-rounded and satisfying meal. Whether you’re entertaining guests or just indulging in a delicious dinner, this recipe is sure to impress.
So go ahead and give this recipe a try. I guarantee it will exceed your expectations and become a go-to for any occasion. Cheers to good food and even better company!
Skirt Steak With Mushrooms and Red Wine Sauce Recipe
- 2 tablespoons chopped dried mushrooms (cepes, porcini, (or morels)
- 1/4 cup hot water
- 2 trimmed thick skirt steaks (about 7 oz. each, 1 inch thick)
- 1 tablespoon vegetable oil
- 2 tablespoons minced shallots
- 3 fresh medium mushrooms, thinly sliced (1/2 cup)
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
- 1/4 cup dry red wine
- 2 tablespoons heavy cream
- Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
- Meanwhile, let steaks warm at room temperature 10-15 minutes.
- Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
- Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.
Add Your Own Notes
Recommended Recipes Just For You