Active Time
N/A
Total Time
N/A
Yield
Serves : 4
© Stefan Anderson

How to Make It

Step 1    

Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.

Step 2    

Melt 2 tablespoons of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tablespoon of butter and cook, stirring, for 1 minute. Season with salt and pepper and transfer to a saucepan.

Step 3    

Remove the bacon slices from the steak and save for another use. Heat 1/2 tablespoon of the oil in each of 2 large skillets. Add 2 steaks to each skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the steaks and cook until medium rare, about 3 minutes longer. Transfer the steaks to a carving board and let rest for 5 minutes.

Step 4    

Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve.

You May Like

Aggregate Rating value:

Review Count:

Worst Rating:

Best Rating: