Skirt Steak With Mushrooms Recipe
Ingredients
| 1 1/2 pounds skirt or flank steak, trimmed of fat | ||
| Salt | 1/2 Teaspoon | |
| Black pepper | 1/4 Teaspoon | |
| Vegetable oil | 1 Tablespoon | |
| Butter/Margarine | 3 Tablespoon | |
| Garlic | 1 Clove (5gm), peeled | |
| 1/4 pound mushrooms, thickly sliced | ||
| 1/3 cup beef broth or water | ||
| Parsley | 1 Tablespoon, minced | |
Directions
1. Cut the steak into 4 pieces, pat the pieces dry with paper toweling, and sprinkle them with the salt and pepper.
2. Heat the oil in a heavy 12-inch skillet over high heat for about 1 minute. Add the steak and cook uncovered, for 3 minutes on each side. Remove the steak to a platter.
3. Melt the butter in the skillet, then add the garlic, and cook, stirring, for 1 minute. Add the mushrooms, toss, and cook, uncovered, for 4 minutes, tossing occasionally.
4. Add the beef broth and stir, scraping up any brown bits stuck to the skillet. Return the steak and any accumulated juices to the skillet, and heat through. Sprinkle with the parsley, and serve with boiled potatoes and green beans or Baked Stuffed Tomatoes.
2. Heat the oil in a heavy 12-inch skillet over high heat for about 1 minute. Add the steak and cook uncovered, for 3 minutes on each side. Remove the steak to a platter.
3. Melt the butter in the skillet, then add the garlic, and cook, stirring, for 1 minute. Add the mushrooms, toss, and cook, uncovered, for 4 minutes, tossing occasionally.
4. Add the beef broth and stir, scraping up any brown bits stuck to the skillet. Return the steak and any accumulated juices to the skillet, and heat through. Sprinkle with the parsley, and serve with boiled potatoes and green beans or Baked Stuffed Tomatoes.
Chef
