My mom recommended this skirt steak recipe from the Post and we tried it last night. I thought it was excellent. Ms1995hoo griped about having to chew her steak too much.
https://www.washingtonpost.com/recipes/skirt-steak-creamed-mushrooms/17630/I assume it’ll be paywalled for some of you, so I’ll paste in the text later when I’m at a PC.
Edited to add:
[They say this makes 4 servings. It served the two of us.]
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 [I used Harvey's Bristol Cream]
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
Directions
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.
