Best 4 Skirt Steak With Mushrooms And Chipotle Aïoli Recipes

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Embark on a culinary journey with our tantalizing skirt steak recipe, a symphony of flavors that will ignite your taste buds. Expertly grilled and sliced against the grain, the skirt steak boasts a tender texture and bursts with savory juices. Paired with a medley of sautéed mushrooms, this dish offers a delightful interplay of textures and flavors. The rich and smoky chipotle aioli adds a touch of heat and smokiness, perfectly complementing the robust steak and earthy mushrooms. This recipe also includes a flavorful corn and black bean salad, providing a refreshing contrast to the hearty steak and mushrooms. With step-by-step instructions and a detailed video tutorial, this recipe is accessible to home cooks of all skill levels. Get ready to tantalize your palate with this delectable skirt steak experience.

Here are our top 4 tried and tested recipes!

SKIRT STEAK WITH MUSHROOM HASH



Skirt Steak with Mushroom Hash image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 10

1 pound Yukon Gold or red-skinned potatoes, cut into 1-inch chunks
Kosher salt
1 1/4 pounds skirt steak, cut into 4 pieces
Freshly ground pepper
3 tablespoons extra-virgin olive oil
1 large shallot, sliced
1 10-ounce package baby spinach (about 8 cups)
1 tablespoon unsalted butter
8 ounces cremini mushrooms, quartered
1/3 cup dry white wine

Steps:

  • Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside.
  • Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with ½ teaspoon salt and a few of grinds of pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside.
  • Wipe out the skillet; add 1 tablespoon olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.
  • Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, ½ teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes.
  • Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.

Nutrition Facts : Calories 490, Fat 27 grams, SaturatedFat 8 grams, Cholesterol 106 milligrams, Sodium 643 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 37 grams, Sugar 3 grams

CHIPOTLE SKIRT STEAK WITH GREEN BEANS



Chipotle Skirt Steak with Green Beans image

Provided by Food Network Kitchen

Time 40m

Yield 4 servings

Number Of Ingredients 11

1/4 teaspoon grated orange zest, plus 2 tablespoons orange juice
1 chipotle chile pepper in adobo, finely chopped, plus 1 tablespoon sauce from the can
1 teaspoon ground cumin
1 teaspoon ground coriander
1 1/4 pounds skirt steak, cut into 4 pieces
2 tablespoons unsalted butter, at room temperature
1 tablespoon chopped fresh parsley, plus more for topping
Kosher salt
1 1/2 pounds green beans, trimmed
1 small red onion, halved and sliced
4 teaspoons extra-virgin olive oil

Steps:

  • Preheat a grill to medium high. Combine the orange juice, adobo and 1/2 teaspoon each cumin and coriander in a shallow dish. Add the steak and turn to coat. Set aside to marinate, 15 minutes. Meanwhile, combine the butter with the orange zest, chopped chipotle, parsley and 1/4 teaspoon salt; refrigerate until ready to serve.
  • Crimp the edges of a 24-inch-long piece of foil to create a rimmed tray; set aside. Place the green beans in a large microwave-safe bowl with 1 tablespoon water; cover with plastic wrap and microwave until crisp-tender, 5 to 7 minutes. Drain and return to the bowl; add the red onion, olive oil, the remaining 1/2 teaspoon each cumin and coriander and 1/2 teaspoon salt. Spread the vegetables on the foil tray.
  • Transfer the tray to the grill and cook, tossing the vegetables occasionally, until they are tender and lightly charred, about 10 minutes. Remove the steak from the marinade and grill 3 to 5 minutes per side for medium rare; transfer to a cutting board and let rest 5 minutes, then slice against the grain.
  • Top the steak with the chipotle butter. Season the vegetables with salt and top with parsley. Serve with the steak.

Nutrition Facts : Calories 430, Fat 28 grams, SaturatedFat 10 grams, Cholesterol 114 milligrams, Sodium 480 milligrams, Carbohydrate 14 grams, Fiber 5 grams, Protein 34 grams, Sugar 6 grams

SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI



Skirt Steak with Mushrooms and Chipotle Aïoli image

Categories     Salad     Beef     Garlic     Leafy Green     Mushroom     Onion     Bon Appétit

Yield Makes 6 main-course servings

Number Of Ingredients 23

For aioli
1 cup mayonnaise
1/4 cup coarse-grained Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon minced canned chipotle chilies
For steak
1/2 cup dark beer
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce (such as Tabasco)
2 pounds skirt steak, trimmed of fat
For salad
2 red onions, thinly sliced into rounds
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
3 tablespoons butter
1 large shallot, sliced
3/4 pound assorted mushrooms (such as crimini and oyster), sliced
1/4 cup Sherry wine vinegar
1/4 cup olive oil
10 ounces mixed baby lettuces

Steps:

  • Make aioli:
  • Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
  • Make steak:
  • Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
  • Make salad:
  • Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
  • Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
  • Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
  • Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.

SKIRT STEAK WITH MUSHROOMS AND RED WINE SAUCE



Skirt Steak With Mushrooms and Red Wine Sauce image

I really enjoy making skirt steak, because it is pretty hard to screw up! It really takes no time to cook, and it is so succulent. This recipe features mushrooms, which are a real favorite of mine, and red wine, which is another favorite!

Provided by JackieOhNo

Categories     Vegetable

Time 45m

Yield 2 serving(s)

Number Of Ingredients 10

2 tablespoons chopped dried mushrooms (cepes, porcini, (or morels)
1/4 cup hot water
2 trimmed thick skirt steaks (about 7 oz. each, 1 inch thick)
1 tablespoon vegetable oil
2 tablespoons minced shallots
3 fresh medium mushrooms, thinly sliced (1/2 cup)
1/4 teaspoon salt
1/8 teaspoon fresh ground pepper
1/4 cup dry red wine
2 tablespoons heavy cream

Steps:

  • Soak dried mushrooms in hot water 15 minutes. Drain mushrooms, reserving liquid. Rinse mushrooms thoroughly. Strain soaking liquid through coffee filter or paper towel.
  • Meanwhile, let steaks warm at room temperature 10-15 minutes.
  • Heat oil in heavy skillet over medium heat. Add steaks and saute, turning once, about 8 minutes for medium-rare. Remove to serving platter and cover loosely.
  • Pour off all but thin layer of fat from skillet. Heat over medium heat. Add shallots and cook, stirring constantly, just until wilted, about 30 seconds. Stir in both dried and fresh mushrooms and sprinkle with salt and pepper. Cook, stirring constantly, until lightly browned, about 3 minutes. Pour in wine and mushroom-soaking liquid. Boil until liquid is reduced by half. Stir in cream and any meat juices on plates. Taste and adjust seasonings. Spoon sauce over steaks and serve hot.

Nutrition Facts : Calories 150.3, Fat 12.5, SaturatedFat 4.3, Cholesterol 20.6, Sodium 300.2, Carbohydrate 3.8, Fiber 0.3, Sugar 0.7, Protein 1.4

Tips:

  • Selecting the Right Skirt Steak: Choose skirt steak that is about 1 inch thick and has good marbling. This will ensure that the steak is tender and flavorful.
  • Marinating the Steak: Marinating the skirt steak in a mixture of olive oil, garlic, herbs, and spices helps to tenderize the meat and infuse it with flavor.
  • Cooking the Steak: Cook the skirt steak over high heat for a short period of time to ensure that it remains tender and juicy. You can grill, pan-fry, or broil the steak.
  • Slicing the Steak: Always slice the steak against the grain to make it more tender and easier to chew.
  • Making the Chipotle Aioli: Use high-quality mayonnaise and chipotle peppers in adobo to make the aioli. Adjust the amount of chipotle peppers and lime juice to taste.
  • Sautéing the Mushrooms: Sauté the mushrooms in butter and garlic until they are golden brown and tender. You can also add other vegetables, such as onions or peppers, to the sauté.

Conclusion:

Skirt steak with mushrooms and chipotle aioli is a delicious and easy-to-make dish that is perfect for a weeknight meal. The steak is tender and flavorful, the mushrooms are earthy and savory, and the chipotle aioli adds a smoky and spicy kick. This dish is sure to please everyone at your table.

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