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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 (4 reviews)

  • 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

  • Jane_in_SF | 12/31/2013

    Really, really good. My family loved it and definitely wants to make it one of our standards. Only had red wine, so used that instead of white. Also used sliced brown mushrooms because no fresh criminis at the grocery store -- just chanterelles at $40 a pound. Only cooked the meat 2 minutes a side over really high heat because it had to sit do long in a warm oven and it was perfect.

  • FrillyApron | 11/23/2012

    Excellent Recipe!I switched out Madeira for the white wine (gave it a more mellow taste - less like a stroganoff) and Chanterelle for the Cremini.It was outstanding! Thank you for sharing this recipe. What a treat!

  • georgiabilly | 09/30/2012

    This recipe is to die for. I used flank steak. Every single bite was wonderful, the mushrooms gave the dish a wonderful earthy taste. My husband loved it. Another fine cooking master piece.

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