30 Minutes or Less!

Skirt Steak with Shallot Pan Sauce, Seared Mushrooms with Garlic and Toasted French Bread

Seriously, the sauce is what makes this dish. It uses all the good browned bits left from the steak, and then shallots and mustard seeds get sautéed, wine and lemon zest get added and at the very end a large knob of butter for added richness. The mushrooms are golden brown and are served on top of toasted bread. You can add the steak for an open faced sandwich, use the bread to sop up the sauce, or eat everything separately. However you choose to eat this meal, one thing is guaranteed…..there won’t be any leftovers.

Skirt Steak with Shallot Pan Sauce, Seared Mushrooms with Garlic and Toasted French Bread

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Serves: 4 Total Time: 30 minutes

Ingredients

  • 1 tablespoon vegetable oil
  • 1 12–14-oz. skirt steak, halved crosswise
  • Kosher salt and freshly ground black pepper
  • 1 small shallot, finely chopped
  • 1 teaspoon mustard seeds (any color)
  • 4 sprigs fresh thyme
  • ½ cup dry white wine
  • ½ teaspoon finely grated lemon zest
  • 1 tablespoon unsalted butter

Instructions

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