Skirt Steak With Port, Mushrooms & Shallot Sauce
by Brandon Harpster, Chef, The Single Barrel, Lincoln, Nebraska
- ½ cup flour
- ¼ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon white pepper
- Olive oil, as needed
- 4 (6-ounce) Certified Piedmontese skirt steaks
- 3½ tablespoons butter
- 3 ounces mushrooms, sliced
- 1 shallot, sliced thin
- ¾ cup tawny port wine
- 2 tablespoons balsamic vinegar
- ½ cup beef stock
- 3 tablespoons cream
Combine flour, paprika, garlic powder, salt, and white pepper. Heat a little olive oil in a large sauté pan over medium-high heat. Dust the skirt steaks in the seasoned flour and sauté until golden brown on one side. Flip steaks and add butter and melt. Baste steaks with butter. Remove steaks from pan and continue to cook in 400°F oven to desired doneness, if necessary*.
Add mushrooms and shallots to the pan and sauté until tender. If necessary, drain off any excess butter and oil. Add port, balsamic vinegar, and beef stock, and reduce by two thirds. Add cream and cook until well combined.
Place mushrooms and shallots in the middle of a plate or platter. Top with thinly sliced skirt steak and remaining sauce.
Pairing: A rich Zinfandel or a porter-style beer
*Keep in mind that Certified Piedmontese beef cooks faster than other beef. We recommend a lower final temperature than you might use with traditional beef: A meat thermometer inserted into the steak should read 120°F for medium-rare and 125°F for medium.