/SHOWS/THE-CHEW/RECIPES/GRILLED-SKIRT-STEAK-WITH-MUSHROOM-GRAVY-MICHAEL-SYMON

/shows/the-chew/recipes/grilled-skirt-steak-with-mushroom-gravy-michael-symon image

Provided by @MakeItYours

Number Of Ingredients 13

Five
1 pound Skirt Steak
3 cups Mushrooms (quartered)
1/2 small Onion (thinly sliced)
1 1/2 cups Beef Stock
3 tablespoons Sour Cream
Pantry
Olive Oil
Kosher Salt
Freshly Ground Black Pepper
2 tablespoons Cornstarch
2 tablespoons Unsalted Butter
1/4 cup Parsley (chopped)

Steps:

Preheat grill to medium-high heat. Season the Skirt Steak on both sides with Salt and Freshly Ground Black Pepper. Drizzle the Steak with Olive Oil. When the grill is hot, sear the Steak for 3 minutes with the lid down. Then flip and cook for another 2 minutes with the lid down for medium rare (or cook to desired doneness). Remove to a cutting board and set aside. Meanwhile, place a large sauté pan over medium-high heat. When the pan is hot, add a drizzle of Olive Oil along with the Mushrooms and Onions. Cook until the Mushrooms start to brown and the Onions begin to soften. Add the Butter and season with Salt and Freshly Ground Black Pepper. Flip and move the Vegetables around to evenly caramelize and cook. Then, whisk in the Beef Stock. In a separate bowl, whisk together the Sour Cream and Cornstarch. Bring to a simmer then finish the sauce by whisking in the Sour Cream-Cornstarch Mixture. Thinly slice the Skirt Steak, cutting against the grain. Spoon the Mushroom Gravy on top of the sliced Steak. Garnish with Parsley and serve immediately.