Beef > Skirt Steaks

Skirt Steak with Caramelized Onions and Mushrooms Recipe

Ingredients with Measurements:
- 1 1/2 pounds skirt steak
- 2 tablespoons olive oil
- 1 large onion, sliced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon balsamic vinegar
- Salt and pepper, to taste

Special Equipment Needed:
- Cast iron skillet or grill pan
- Tongs
- Sharp knife

Step-by-Step Instructions:

1. Preheat the cast iron skillet or grill pan over medium-high heat.

2. Season the skirt steak with salt and pepper on both sides.

3. Add 1 tablespoon of olive oil to the skillet or grill pan and place the skirt steak on it. Cook for 3-4 minutes on each side for medium-rare or until desired doneness is reached. Use tongs to flip the steak.

4. Remove the steak from the skillet or grill pan and let it rest for 5 minutes.

5. In the same skillet or grill pan, add the remaining tablespoon of olive oil and the sliced onions. Cook the onions for 5-7 minutes until they start to caramelize.

6. Add the sliced mushrooms and minced garlic to the skillet or grill pan with the onions. Cook for an additional 5-7 minutes until the mushrooms are tender.

7. Add the balsamic vinegar to the skillet or grill pan and stir to combine with the onions and mushrooms.

8. Slice the skirt steak against the grain into thin strips.

9. Serve the sliced steak with the caramelized onions and mushrooms on top.


Time:
Preparation time: 10 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for the skillet or grill pan
Serving size:
4 servings

Nutritional information:
Calories: 350
Fat: 20g
Carbohydrates: 8g
Protein: 35g

Substitutions for ingredients:
- Sirloin steak or flank steak can be used instead of skirt steak.
- Red wine vinegar can be used instead of balsamic vinegar.
- Any type of mushrooms can be used.

Variations:
- Add sliced bell peppers to the skillet or grill pan with the onions and mushrooms.
- Top the steak with crumbled blue cheese or goat cheese.
- Serve the steak with a side of roasted vegetables or a salad.

Tips and Tricks:
- Let the steak rest for 5 minutes before slicing to allow the juices to redistribute.
- Slice the steak against the grain to ensure tenderness.
- Use a sharp knife to slice the steak.

Storage Instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:
Reheat the steak and onions in the microwave or in a skillet over medium heat until heated through.

Presentation Ideas:
Serve the steak and onions on a platter with fresh herbs sprinkled on top.

Garnishes:
Fresh herbs, such as parsley or thyme, can be used as a garnish.

Pairings:
Pair the steak with a glass of red wine, such as Cabernet Sauvignon or Merlot.

Suggested Side Dishes:
Roasted vegetables or a salad make great side dishes for this steak.

Troubleshooting Advice:
- If the skillet or grill pan is too hot, the onions and mushrooms may burn. Adjust the heat as needed.
- If the steak is too thick, it may take longer to cook. Use a meat thermometer to ensure it reaches the desired internal temperature.

Food Safety Advice:
- Always wash your hands and any surfaces that come into contact with raw meat.
- Use a meat thermometer to ensure the steak reaches an internal temperature of 145°F for medium-rare or 160°F for medium.

Food History:
Skirt steak is a cut of beef that comes from the diaphragm muscle of the cow. It is a popular cut in Mexican cuisine and is often used in fajitas.

Flavor Profiles:
The steak is savory and meaty, while the caramelized onions and mushrooms add sweetness and depth of flavor.

Serving Suggestions:
Serve the steak with a side of roasted vegetables or a salad for a complete meal.

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Taste: Savory, Umami, Smoky, Sweet, Tangy, Earthy