Skirt steak with mushroom gravy is a hearty meal that my husband really enjoys. Skirt steak is generally pretty frugal to begin with, but if you can find it on sale it’s an even better buy. It’s also easy to prepare and has a lot of flavor for the price. Here’s how:
Skirt Steak with Mushroom Gravy
1 1/2 lb. skirt steak
1 C. flour
2 tsp. black pepper
2 Tbsp. olive oil
One onion, diced
2 garlic cloves, minced
1 package fresh mushrooms, sliced
2 Tbsp. Wondra or all-purpose flour
1 can (15 oz.) beef broth or 2 C. beef stock
On a plate, mix flour and black pepper. Dredge skirt steak with flour and pepper mixture, coating both sides. Heat olive oil on medium in a large heavy-duty skillet with a lid. Saute the coated skirt steak in olive oil for 2-3 minutes on each side. Remove the steaks from the pan.
Add onions, garlic, and mushrooms and saute until translucent. Add 2 Tbsp. Wondra or all-purpose flour to the onion mixture until a roux forms. Add beef broth and bring to a simmer.
Place the steak back in the pan and cover. Simmer for 30 minutes or until steaks are tender.
I serve this with red cabbage and homemade Spaetzle noodles.