SKIRT STEAK WITH MUSHROOMS AND CHIPOTLE AïOLI

Skirt Steak with Mushrooms and Chipotle Aïoli image

Yield Makes 6 main-course servings

Number Of Ingredients 23

For aioli
1 cup mayonnaise
1/4 cup coarse-grained Dijon mustard
2 tablespoons white wine vinegar
1 tablespoon minced canned chipotle chilies
For steak
1/2 cup dark beer
1/4 cup olive oil
2 tablespoons chopped garlic
2 tablespoons red wine vinegar
1 teaspoon Worcestershire sauce
3/4 teaspoon hot pepper sauce (such as Tabasco)
2 pounds skirt steak, trimmed of fat
For salad
2 red onions, thinly sliced into rounds
2 tablespoons fresh lemon juice
3/4 teaspoon coarse salt
3 tablespoons butter
1 large shallot, sliced
3/4 pound assorted mushrooms (such as crimini and oyster), sliced
1/4 cup Sherry wine vinegar
1/4 cup olive oil
10 ounces mixed baby lettuces

Steps:

Make aioli:
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make steak:
Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
Make salad:
Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.