Skirt steak is known for its strong beefy flavor and is typically found in Mexican fajitas and Philadelphia, or Philly, cheesesteak sandwiches. Compared to strip or rib eye steaks, skirt steak generally costs about 50 percent less. Keep in mind it tends to toughen up if it's cooked to more than medium doneness.
Purchase two 4-oz. pieces of skirt steak, or cut your own 4-oz. pieces from a larger piece.
Season the steak with salt and pepper to taste. For more flavor, place the steak in a bowl and pour a marinade of soy sauce, ginger and garlic over it. Cover the bowl with plastic wrap and allow it to sit for 10 to 15 minutes.
Preheat oven to 450 degrees Fahrenheit and place a large, empty pan or stir-fry skillet in the oven.
Spray a second pan with olive oil cooking spray and set it on the stovetop over medium-high heat. Add the mushrooms, and occasionally toss them around in the pan while they brown. They will start to caramelize in about 15 minutes. Then add the olive oil and onion. Toss once or twice, then add butter, salt and pepper. After three or four more minutes, add thyme, stir well, remove from heat and set aside.
Remove the pan from the oven and spray lightly with olive oil. Place the skirt steak in the pan and return to the oven for 6 to 9 minutes, depending on how well done you like your steak. Then, flip the steak over and bake for half the time it cooked on the first side.
Place the steak on a serving platter and spoon the sauteed mushrooms on top.
Things You'll Need
Salt and pepper
Marinate of sauce, ginger and garlic (optional)
Large-sized pan or stir-fry skillet
Medium-sized pan or stir-fry skillet
Non-stick olive oil cooking spray
8 oz. small crimini mushrooms, whole
2 tsp. olive oil
1/2 small onion, chopped
2 tsp. unsalted butter
1 tbsp. fresh thyme leaves
Enjoy skirt steak with a small salad and a side of French fries, sweet potato fries or mashed yams. Save leftovers for a sandwich to enjoy for lunch the next day.
Test the internal temperature of the meat with a thermometer. FoodSafety.gov recommends not consuming beef until it reaches an internal temperature of at least 145 degrees F to prevent food-borne illness.