Skirt Steak with Mushrooms and Red Wine Sauce
Elevate your steak night with this irresistible Skirt Steak with Mushrooms and Red Wine Sauce, a dish bursting with bold flavors and rich, velvety elegance. Perfectly seared skirt steak is paired with sautéed cremini mushrooms and shallots, bathed in a luscious red wine and beef stock reduction infused with fresh thyme. A hint of butter brings decadent silkiness to the sauce, while a cornstarch slurry ensures the perfect glossy finish. This recipe combines quick prep with gourmet flair, resulting in a 40-minute masterpiece that’s ideal for impressing dinner guests or indulging in a sophisticated weeknight meal. Serve this tender, flavor-packed steak with the savory sauce cascading over each bite, alongside mashed potatoes or roasted vegetables, for a truly restaurant-worthy dinner experience. Keywords: skirt steak recipe, red wine sauce, steak with mushrooms, beef dinner ideas.
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Recipe Information
Ingredients
- 1.5 pounds skirt steak
- 2 teaspoons salt
- 1 teaspoon black pepper
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms
- 2 shallots
- 1 cup red wine
- 1 cup beef stock
- 2 sprigs fresh thyme
- 1 teaspoon cornstarch
- 1 tablespoon water
Instructions
Remove the skirt steak from the refrigerator and allow it to come to room temperature for about 20-30 minutes.
Season the steak generously on both sides with 1 teaspoon of salt and black pepper. Set aside.
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
Add the steak to the skillet and sear for 3-4 minutes on each side, or until a nice crust forms. Remove the steak from the pan and let it rest on a plate tented with foil.
In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter.
Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Add the finely chopped shallots to the pan and cook for an additional 2 minutes, or until softened.
Pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan.
Allow the wine to simmer for 2-3 minutes, reducing slightly, then add the beef stock and thyme sprigs.
Simmer the mixture for 5-7 minutes to concentrate the flavors. Remove the thyme sprigs and discard.
In a small bowl, mix the cornstarch and water to create a slurry. Stir this mixture into the sauce and cook for another 1-2 minutes, allowing the sauce to thicken.
Reduce the heat to low and swirl in the remaining tablespoon of butter to finish the sauce. Taste and adjust seasoning with remaining salt if needed.
Slice the rested steak against the grain into thin strips.
Plate the steak and spoon the mushroom and red wine sauce generously over the top. Serve immediately.
Nutrition Facts
Calories |
3589 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 277.6 g | 356% | |
| Saturated Fat | 114.8 g | 574% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 822 mg | 274% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 32.3 g | 12% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 12.7 g | ||
| Protein | 203.3 g | 407% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 295 mg | 23% | |
| Iron | 22.3 mg | 124% | |
| Potassium | 4199 mg | 89% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
