Skirt Steak With Creamed Mushrooms - Washington Post

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A skirt steak cooks quickly, giving you time to prepare a creamy mushroom topping that turns a humble cut of meat into an elegant supper worthy of your Sunday table. Try the creamed mushrooms on chicken or on top of mashed potatoes. Serve with green beans or a lightly dressed salad, and your favorite glass of medium-bodied red wine.

Make Ahead: The mushrooms can be made 1 day ahead and refrigerated in an airtight container.

Storage Notes: The mushrooms and steak can be refrigerated in separate airtight containers for up to 3 days.

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Servings:

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 4 servings

Ingredients

• For the mushrooms

• 3 tablespoons extra-virgin olive oil

• 1 tablespoon unsalted butter

• 1 medium (3 ounces) yellow onion, thinly sliced

• 2 cloves garlic, minced or finely grated

• 10 ounces fresh mushrooms, such as baby bella or button, wiped clean, stemmed and thinly sliced

• 1/4 teaspoon kosher salt, plus more to taste

• 1/4 teaspoon freshly ground black pepper, plus more to taste

• 1/2 cup dry sherry, madeira or white wine

• 1 tablespoon fresh thyme leaves, plus more for serving

• 1/2 cup heavy cream

• For the steak

• 1 pound skirt steak, cut into 4 equal pieces

• 1/2 teaspoon kosher salt

• Freshly ground black pepper

• 1 tablespoon fresh thyme leaves or 1 teaspoon dried (optional)

• 1 tablespoon extra-virgin olive oil

In a large skillet over medium-high heat, heat the oil and melt the butter. Add the onion and cook, stirring, until the onion begins to soften, about 3 minutes.

Add the garlic and cook, stirring, until fragrant, 1 minute more, then add the mushrooms, salt and pepper and stir to combine.

Cook until the liquid released by the mushrooms evaporates and the onions and mushrooms wilt, 7 to 10 minutes, stirring occasionally. If the mushroom mixture starts to stick to the bottom of the pan, decrease the heat to medium.

Add the sherry and thyme and stir to combine, scraping up any bits stuck to the bottom of the skillet. Decrease the heat to low and simmer, stirring a couple of times, until the sherry evaporates, 3 to 5 minutes.

Stir in the cream, then taste and adjust seasonings, if needed. Let the mushrooms simmer for about 2 minutes. Remove the sauce from the heat.

Make the steak: Pat the meat dry and sprinkle with salt, pepper and thyme, if using.

In a large cast-iron skillet over medium-high heat, heat the oil until shimmering. Add the steak and cook, undisturbed, 2 to 3 minutes per side for medium-rare. The meat should be just charred.

Transfer the steak to a cutting board, let rest for 2 minutes and slice each piece thinly against the grain.

Divide the steak among plates. Spoon creamed mushrooms on top and sprinkle with more fresh thyme leaves, if using. Serve warm.

The creamed mushroom recipe is from “Sunday Dinners: Food, Family and Faith from Our Favorite Pastors” by Diane Cowen (Andrews McMeel Publishing, 2013); the steak recipe is from recipes editor Ann Maloney.

Tested by Ann Maloney.

Email questions to the Food Section at food@washpost.com.

The Link Lonk


October 28, 2020 at 05:10AM
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Skirt Steak With Creamed Mushrooms - Washington Post

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