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.

Nutriscore Rating: 56/100

Prep Time:15 mins

Cook Time:25 mins

Total Time:40 mins

Servings: 4

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

Directions

Step 1

Remove the skirt steak from the refrigerator and allow it to come to room temperature for about 20-30 minutes.

Step 2

Season the steak generously on both sides with 1 teaspoon of salt and black pepper. Set aside.

Step 3

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Step 4

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.

Step 5

In the same skillet, reduce the heat to medium and add 1 tablespoon of olive oil and 1 tablespoon of butter.

Step 6

Add the sliced cremini mushrooms to the skillet and sauté for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.

Step 7

Add the finely chopped shallots to the pan and cook for an additional 2 minutes, or until softened.

Step 8

Pour the red wine into the skillet and scrape up any browned bits from the bottom of the pan.

Step 9

Allow the wine to simmer for 2-3 minutes, reducing slightly, then add the beef stock and thyme sprigs.

Step 10

Simmer the mixture for 5-7 minutes to concentrate the flavors. Remove the thyme sprigs and discard.

Step 11

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.

Step 12

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.

Step 13

Slice the rested steak against the grain into thin strips.

Step 14

Plate the steak and spoon the mushroom and red wine sauce generously over the top. Serve immediately.

Nutrition Facts

Serving size	(1559.1g)

Amount per serving	% Daily Value*
Calories	3589.1

Total Fat 277.6g	0%
Saturated Fat 114.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 822.4mg	0%
Sodium 6131.5mg	0%
Total Carbohydrate 32.3g	0%
Dietary Fiber 5.8g	0%
Total Sugars 12.7g
Protein 203.3g	0%

Vitamin D 15.9IU	0%
Calcium 295.0mg	0%
Iron 22.3mg	0%
Potassium 4199.1mg	0%

*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.

Source of Calories

Fat: 72.6%

Protein: 23.6%

Carbs: 3.8%