Bacon Cured Skirt Steak
Steakhouse results without the reservation.
Bacon-cured skirt steak with sautéed mushrooms and shallots because some nights call for something a little extra.
YIELD: 4 servings | PREP TIME: 30 min + up to 24 hrs cure | COOK TIME: ~25 min | REST TIME: 5 min | TOTAL TIME: ~1 hr (plus curing)
INGREDIENTS:
4 – 8 oz Skirt steaks
1 – 12 oz pkg Center-cut bacon (about 16 slices)
8–12 Wooden skewers
3 T Unsalted butter, divided
2 large Shallots, thinly sliced
¾ lb White mushrooms, thickly sliced
¼ lb Chanterelle mushrooms, thickly sliced
1 T Garlic olive oil
1 T Flat leaf parsley, chopped
Salt and freshly ground black pepper (to taste)
INSTRUCTIONS:
Wrap each skirt steak tightly with 4 slices of bacon, overlapping slightly as you go. Secure the bacon in place with wooden skewers so it holds during refrigeration and cooking. Place the wrapped steaks in a square glass dish, cover, and refrigerate for at least 2 hours or up to 24 hours. The longer they cure, the more flavor the bacon imparts into the meat.
When ready to cook, make the mushrooms first. Melt 2 T of butter in a large skillet over low heat. Add the shallots and cook, stirring, until softened, about 5 minutes. Add the white and chanterelle mushrooms, season with salt and pepper, and cover. Cook until the mushrooms have released their liquid, about 4 minutes. Uncover, raise heat to medium, and cook until the mushrooms are nicely browned, about 7 minutes more. Add the remaining 1 T of butter, stir for 1 minute, then season again to taste. Transfer to a bowl and set aside.
Remove the steaks from the refrigerator. Pull out the skewers and unwrap the bacon — discard the bacon slices. If the steaks are coiled, uncoil them now so they lie flat and cook evenly.
Heat the garlic olive oil in a large skillet over medium-high heat. Add the steaks and cook until browned on the bottom, about 6 minutes. Flip and cook until medium-rare, about 6 minutes more. Transfer to a carving board and let rest 5 minutes.
Return the mushroom mixture to the skillet over low heat. Gently reheat, scraping up any browned bits from the pan. Stir in the parsley.
Thinly slice the steaks against the grain and arrange on plates. Spoon the mushrooms over the top and serve immediately.
NOTES:
Against the grain: Skirt steak has long muscle fibers — always slice perpendicular to those fibers for the most tender bite. Cutting with the grain makes it chewy.
Chanterelle substitution: Chanterelles can be hard to find and pricey. Cremini or baby bella mushrooms work beautifully as a swap.
Garlic olive oil: Find it in most grocery stores near the specialty oils, or make your own by warming 2 cloves of minced garlic in 1 T of olive oil for a few minutes over low heat.
Don't skip the rest: Five minutes of resting keeps all those juices in the meat instead of on the cutting board.
