Skirt Steak With Mushroom-Cream Pan Sauce Recipe
This recipe features perfectly seared skirt steak served with a rich, savory mushroom-cream pan sauce. Utilizing high-heat searing for the steak and building layers of flavor with browned mushrooms, shallots, garlic, white wine, and chicken stock, it delivers a sophisticated yet quick main course. The creamy finish rounds out a satisfying and flavorful meal.
Equipment
- 1 Large Heavy-Bottomed Skillet Cast iron or stainless steel for optimal searing and sauce work
- 1 Tongs For handling steak during searing
- 1 Cutting Board
- 1 Sharp Chef's Knife For prepping ingredients and slicing steak
- 1 Wooden Spoon or Heatproof Spatula For stirring and scraping fond
Ingredients
Main
- 1 3/4 pounds skirt steaks cut into 4 even portions (see note above)
- Kosher salt and freshly ground black pepper
- 6 tablespoons vegetable or canola oil divided
- 1 pound cremini mushrooms washed and thinly sliced
- 1 cup minced shallots about 2 to 4 shallots
- 2 medium cloves garlic minced
- 1 1/2 teaspoons minced fresh thyme leaves
- 1 cup dry white wine
- 1 cup homemade or store-bought low-sodium chicken stock
- 1/2 cup heavy cream
Instructions
- Pat skirt steak portions dry with paper towels and season generously with kosher salt and freshly ground black pepper on both sides.
- Heat 3 tablespoons of vegetable or canola oil in a large, heavy-bottomed skillet over high heat until shimmering. Sear steak portions in batches if necessary, about 2-4 minutes per side for medium-rare.
- Transfer seared steak to a cutting board and let rest, loosely tented with foil.
- Reduce heat to medium. Add remaining 3 tablespoons of oil to the skillet, then add thinly sliced cremini mushrooms. Cook, stirring occasionally, until deeply browned and tender, about 8-10 minutes.
- Add minced shallots, garlic, and fresh thyme leaves to the skillet. Cook, stirring constantly, for 1 minute until fragrant.
- Pour in dry white wine, scraping up any browned bits (fond) from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce by half, about 2-3 minutes.
- Add low-sodium chicken stock and bring to a simmer. Continue to simmer until the sauce has reduced slightly and thickened, about 3-5 minutes.
- Stir in heavy cream and return to a gentle simmer. Cook for 1-2 minutes, stirring, until the sauce coats the back of a spoon.
- Taste the sauce and adjust seasoning with salt and pepper as needed.
- Slice rested skirt steak against the grain into 1/2-inch thick pieces. Serve immediately, drizzling generously with the warm mushroom-cream pan sauce.
Notes
For an exceptional skirt steak, ensure it's thoroughly patted dry before searing; this promotes a superior crust. Cook quickly over high heat to a perfect medium-rare (130-135°F / 54-57°C), then allow it to rest generously before slicing thinly against the grain to maximize tenderness. When sautéing mushrooms, avoid overcrowding the pan; work in batches if needed to achieve deep, rich browning, which is crucial for flavor development in the sauce. Ensure the white wine fully reduces before adding chicken stock to concentrate its flavor. Finish the sauce with a knob of cold butter off the heat for extra richness and sheen. A final sprinkle of fresh parsley or chives adds a bright finish.