Skirt Steak With Mushrooms Recipe


Difficulty LevelEasyHealth IndexAverage
MethodMain Ingredient


 Skirt steak/Flank steak1 1⁄2 Pound, trimmed of fat
 Salt1⁄2 Teaspoon
 Black pepper1⁄4 Teaspoon
 Vegetable oil1 Tablespoon
 Butter/Margarine3 Tablespoon
 Garlic1 Clove (5 gm), peeled and minced
 Mushrooms1⁄4 Pound, thickly sliced
 Beef broth/Water1⁄3 Cup (5.33 tbs)
 Minced parsley1 Tablespoon

Nutrition Facts

Serving size: Complete recipe

Calories 1522 Calories from Fat 940

% Daily Value*

Total Fat 106 g163.5%

Saturated Fat 43.2 g216.2%

Trans Fat 0 g

Cholesterol 456.8 mg

Sodium 2690.2 mg112.1%

Total Carbohydrates 7 g2.4%

Dietary Fiber 2.1 g8.3%

Sugars 2.1 g

Protein 6 g11.4%

Vitamin A 47.8% Vitamin C 40.3%

Calcium 5.5% Iron 78.3%

*Based on a 2000 Calorie diet


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.