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 BreadPrint Grocery List Print Recipe
- 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
Heat oil in a large cast iron pan over medium-high heat. Season steak generously with salt and pepper, on both sides, and cook, turning occasionally, until it’s well browned and an instant-read thermometer registers 130° (for medium-rare), 8–10 minutes. Transfer steak to a cutting board, lay tinfoil loosely over the top, and let rest at least 10 minutes before slicing.
While the steak is resting, start making the pan sauce by pouring off any drippings left in skillet (but do not wipe out). Reduce heat to medium and cook shallot and mustard seeds in the remnant fat, stirring occasionally, until shallot is softened and mustard seeds are toasted, about 3-5 minutes. Add thyme sprigs, wine, lemon zest, and ½ cup water, and use a wooden spoon to scrape up all the lovely browned bits at the bottom of the pan. Cook, swirling pan occasionally, until liquid is reduced by about half, about 5 minutes. Add butter, swirling pan to melt; season pan sauce with salt and pepper.
Thinly slice steak against the grain and serve with pan sauce for spooning over.