Skirt Steak With Mushroom-Cream Pan Sauce
"Cream is the secret weapon in the rich, silky pan sauce with mushrooms. [Photographs: Vicky Wasik] This easy weeknight meal features skirt steaks, seared until brown, then served with a flavorful pan sauce made from cremini mushrooms, shallots, garlic, thyme, chicken stock, white wine, and heavy cream. Why this recipe works: * Using 2 skillets speeds up the cooking process and guarantees that steaks and mushrooms sear, not steam. * Wine and chicken stock add flavor and acidity to balance the rich sauce. * Cream thickens and enriches it for a perfect final texture...."
INGREDIENTS
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1 3/4 pounds skirt steaks, cut into 4 even portions
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Kosher salt and freshly ground black pepper
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6 tablespoons vegetable or canola oil, divided
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1 pound cremini mushrooms, washed and thinly sliced
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1 cup minced shallots (about 2 to 4 shallots)
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2 medium cloves garlic, minced
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1 1/2 teaspoons minced fresh thyme leaves
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1 cup dry white wine
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1 cup homemade or store-bought low-sodium chicken stock
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1/2 cup heavy cream
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