Oh-my-goodness-it's-so-good-Skirt steak with Mushroom & Onion sauce

Stuff you’ll need:

One package of white or brown mushrooms (already sliced. The lazier I can be while cooking good food, the better).

One medium yellow onion, sliced into thin wedges.

• 1 tsp. of pre-diced garlic (comes in a little jar; Same rationale as the mushrooms.)
• 2 tbsp. olive oil
• 3 tbsp. butter
• Skirt steak (8 oz.), about 1/2” thick
• 1 tsp Worcestershire sauce
• 1 tsp balsamic vinegar
• 1/3 cup red wine.

 

How it’s done:

Melt the butter and oil on medium-low in a frying pan.

Turn the grill on medium high.

Add the mushrooms & onions and just let them sit, stirring occasionally, on medium for about 15/ 20 minutes until the onions turn clear and the mushrooms get soft and brown.

Add the wine, Worcestershire and balsamic and simmer on medium high for an addition 10 minutes or until the mushrooms have absorbed some sauce color.

While the mushroom/ onion sauce is absorbing the sauce, throw the steaks on your warm grill and cook 6 minutes each side for medium-rare, 8 minutes each side for medium, and (while I don’t even think this should be an option) 10+ minutes each side for well to crispy (IE. Ruined, but that’s just my opinion).

Drain sauce, plate steak, and generously ladle the mushroom/ onion mixture over your steak.

Beats the hell out of A1 sauce.

Enjoy!