Skirt Steak with Caramelized Onions and Mushroom Sauce
This marinated Skirt Steak is perfectly complemented by savory root vegetables, a couple sprigs of rosemary, and — our favorite — a rich, wine sauce. If you don't have Skirt Steak, a Flank or Bavette Steak would work well; you could even try this recipe with Chicken!
Recipe by @alissajiuliana
Ingredients
- 1 Skirt Steak
- 3 tbsp coconut aminos
- 2 tsp garlic powder
- 2 tsp onion powder
- Salt to taste
- Pepper to taste
- 1 case of sliced mushrooms
- 1 sweet yellow onion
- 1 tbsp beef base
- Cornstarch
- 1 cup red wine
- 2 sprigs fresh rosemary
- 4 tbsp butter
- 1/2 cup water
- Prep time
- 30 minutes
- Cook time
- 20 minutes
Instructions
- Marinate skirt steak with coconut aminos, garlic powder, onion powder and salt and pepper. Rub into skirt steak 30 mins prior to cooking.
- Saute mushrooms and onions until caramelized. Add red wine until reduced. Add 1 tbsp butter. Mix beef base and water and pour into pan to let simmer. Add Rosemary. (You can add more broth depending on how much sauce want to make).
- On medium heat, add cornstarch to thicken sauce. Continuously mix to avoid clumping.
- Pre-heat a separate skillet to medium-high heat. Add butter and place steak in pan. Sear, then flip. Repeat for 30 seconds on each side. Place steak in oven for 15-20 min at 350 degrees.
- Let steak rest and then cut against the grain and on a bias starting with the short end.
- Place on top of mushroom and onion sauce and enjoy!
