Balsamic Glazed Skirt Steak with Caramelized Shallots and Mushrooms

Name: Balsamic Glazed Skirt Steak with Caramelized Shallots and Mushrooms
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 1 (2 lb) SRF Black Outside Skirt Steak; 1 tablespoon kosher salt; 1 ½ teaspoon black pepper; 2 tablespoon avocado oil or other neutral high-heat oil for cooking; 2 tablespoon balsamic glaze, plus more for serving; 4-6 shallots, peeled and sliced in half through the root; 4 cups sliced mushrooms, such as cremini, button, shiitake, oyster, or portobella; 2 sprigs fresh thyme leaves; 6 cloves garlic; flaky salt, for serving; arugula greens, for serving, optional

Author

Chef Mandy Tanner

Servings

4 to 6

Prep Time

10 minutes

Cook Time

20 minutes

Balsamic glaze is a sweet thickened version of the vinegar and can be purchased, which can be a time-saver for a weeknight recipe like this one. Outside skirt steak is very flavorful and cooks quickly. It comes in a long piece which can be divided before cooking so it fits in a pan. It is extremely tender when cut against the grain. This typically means cutting it into smaller portions and then turning the steak to slice it against the grain. The grain is visible even after cooking, so making sure it is cut properly will ensure recipe success. Cooking the shallots and mushrooms in the same pan as the steak adds flavor and allows the steak to properly rest before serving. Seasoning the mushrooms after cooking helps them to caramelize better, as the salt will draw out the moisture and cause them to steam instead of brown.

balsamic glaze skillet in cast iron with outside steak and veggies

Ingredients

1 (2 lb) SRF Black Outside Skirt Steak
1 tablespoon kosher salt
1 ½ teaspoon black pepper
2 tablespoon avocado oil or other neutral high-heat oil for cooking
2 tablespoon balsamic glaze, plus more for serving
4-6 shallots, peeled and sliced in half through the root
4 cups sliced mushrooms, such as cremini, button, shiitake, oyster, or portobella
2 sprigs fresh thyme leaves
6 cloves garlic
flaky salt, for serving
arugula greens, for serving, optional

Directions

Season the SRF Skirt Steak on both sides with salt, and pepper.
Heat a large skillet or cast-iron pan over medium heat. Add 1 tablespoon of oil, and the steak. Cook for 3 to 5 minutes until a nice crust forms, then flip and continue to cook for 3 to 4 minutes, or until the steak reaches desired doneness, 125 to 130°F for medium rare. Brush both sides of the steak with balsamic glaze, then remove and allow to rest on a cutting board.
In the same skillet with any remaining oil and fat that may have rendered, add the shallots, cut-side-down in the skillet and cook for 2 to 3 minutes. Add the mushrooms, thyme, and garlic cloves, and cook until the mushrooms are tender and golden brown, and shallots are caramelized, about 5 minutes.
Once the steak has rested for at least 5 minutes, cut into smaller pieces, and slice against the grain.
Place the steak over a bed of arugula greens, and season the mushrooms and shallots with flaky salt, and pepper, as desired. Drizzle with additional balsamic glaze, as desired. Enjoy!

Recipe Note

Author Bio

Chef Mandy Tanner is a trained chef and influencer, known for her vibrant food photography and passion for high-quality ingredients. A graduate of the French Culinary Institute, she blends culinary expertise with a love for food styling. Mandy shares her recipes and cooking tips on her blog, helping home cooks master everything from holiday hams to backyard barbecue.