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Skirt Steak with Mushrooms and Shallots

Scott Phillips

Servings: 4

The classic combination of steak and mushrooms (think beef Stroganoff) comes together quickly in this simple weeknight meal. Serve with roasted potatoes, an arugula salad, and crusty bread to mop up the sauce.


  • 1-1/4 lb. skirt steak, trimmed and cut crosswise into 4 pieces
  • Kosher salt and coarsely ground black pepper
  • 5 Tbs. olive oil
  • 3/4 lb. cremini mushrooms, cut into 1/4-inch-thick slices (about 4-1/2 cups)
  • 1 large shallot, finely chopped (1/4 cup)
  • 2 tsp. chopped fresh thyme
  • 1/4 cup dry white wine
  • 1-1/4 cups lower-salt chicken broth
  • 2 Tbs. cold unsalted butter, cut into 4 pieces

Nutritional Information

  • Calories (kcal) : 480
  • Fat Calories (kcal): 310
  • Fat (g): 35
  • Saturated Fat (g): 11
  • Polyunsaturated Fat (g): 2.5
  • Monounsaturated Fat (g): 20
  • Cholesterol (mg): 105
  • Sodium (mg): 400
  • Carbohydrates (g): 6
  • Fiber (g): 1
  • Protein (g): 34


  • Pat the steaks dry and season with salt and pepper. In a heavy-duty 12-inch skillet (preferably cast iron), heat 2 Tbs. of the olive oil over high heat until shimmering hot. Cook the steaks in a single layer, flipping with tongs halfway through, until an instant-read thermometer inserted in the thickest part of the steak registers 130°F for medium rare, 5 to 7 minutes total (if necessary, lower the heat to medium high to finish cooking the thicker pieces). Transfer to a plate and let rest, loosely covered with foil, while making the sauce.
  • Heat 2 Tbs. of the olive oil in the skillet over medium-high heat until shimmering hot. Add the mushrooms and a generous pinch of salt and cook, stirring occasionally with a wooden spatula, until golden-brown, 6 to 8 minutes. Transfer to a bowl and keep warm.
  • Lower the heat to medium, add the remaining 1 Tbs. olive oil, the shallot, and thyme and cook, stirring, until the shallot is slightly browned, about 1 minute. Add the wine and cook, stirring and scraping the bottom of the pan to dissolve any browned bits, until the liquid has almost evaporated, about 1 minute. Add the chicken broth. Raise the heat to high and boil, adding any juice that has accumulated from the steak and mushrooms, until the sauce is reduced to about 1/3 cup, about 7 minutes.
  • Remove the pan from the heat and whisk in the butter. Stir in the mushrooms and season the sauce to taste with salt and pepper.
  • Thinly slice the steaks diagonally across the grain, if you like, and serve topped with the mushroom sauce.


Rate or Review

Reviews (6 reviews)

  • billrosenblatt | 11/30/2019

    An instant classic. Red wine instead of white works just fine.

  • Krispie | 08/16/2019

    This was good but definately not great. I might make this again way in the future it I need a change up weeknight meal but otherwise, probably not.

  • glanzerp | 01/28/2017

    excellent, I marinated the steak in a mix of beef broth, garlic, and spices for an hour prior to cooking, then used a cast iron grill pan to grill the steak as it was too cold to grill outside

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