Soy Marinated Skirt Steak with Stir-Fried Wild Mushrooms

By • December 3, 2009 • 2 Comments

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Author Notes: I confess that when it comes to cooking steak indoors, I prefer to pan-fry ribeyes or filet mignon on the stovetop in butter rather than broil in the oven. When it comes to skirt steak, however, it's another story. Skirt steak is a family favorite that loves a good marinade. My go-to marinade has soy sauce and brown sugar that tenderizes the meat while it sits overnight, and then caramelizes nicely when the meat is broiled. If you don't have the time to marinade the meat overnight, a few hours in the refrigerator will do.TasteFood

Serves 4-5

For the Beef and Marinade:

  • 1/2 cup low-sodium soy sauce
  • 1/4 cup olive oil
  • 3 garlic cloves, minced
  • 2 tablespoons brown sugar
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne
  • 2 pounds skirt steak

For the Stir-Fried Wild Mushrooms

  • 2 tablespoons olive oil
  • 3/4 pounds assorted mushrooms (such as shitake, oyster, cremini) wiped clean with paper towel, ends trimmed and sliced 1/4" thick
  • 2 scallions, ends trimmed, white and green parts thinly sliced and reserved separately
  • 1 garlic clove, minced
  • 1/4 cup chicken stock
  • 2 tablespoons soy sauce
  1. Combine all the marinade ingredients in a bowl and whisk together. Place skirt steak in a large container with lid or ziploc bag. Pour marinade over. Cover container or seal bag and refrigerate. Marinate for at least 3 hours or overnight. Remove from refrigerator one hour before cooking to bring to room temperature.
  2. Preheat oven broiler. Remove meat from marinade. Arrange in one layer on broiler pan. Broil, turning once, 4 minutes each side for medium-rare. Remove meat from oven and transfer to cutting board. Tent with foil and let rest 10 minutes.
  3. Meanwhile prepare mushrooms: Heat oil in skillet over medium-high heat. Add mushrooms and sauté until they soften and begin to turn golden.
  4. Add sliced white parts of the scallions and garlic. Sauté 1 minute.
  5. Add chicken stock and soy sauce, stirring up any brown bits in the pan. Cook until liquid is nearly evaporated. Remove from heat.
  6. To serve, slice skirt steak across the grain on the diagonal in 3" strips. Arrange on serving platter and spoon mushrooms over meat. Garnish with green parts of scallions.
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Tags: Asian, can be made ahead, Entrees, family, Meat, savory

Comments (2) Questions (0)

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over 3 years ago ellenl

We had an extended Mother's Day. I made your skirt steak--SO good. I used the left over marinade to saute the mushrooms (all button). Served it with mashed potatoes and a salad. The salad was baby spinach, escarole, olives, red pepper, tomatoes, fennel, parsely, and a dressing of EVOO, blood orange vinegar, balsamic vinegar, and Dijon mustard. We just loved our dinner! Many thanks!

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over 3 years ago TasteFood

Thanks for letting me know! I am so happy you liked it, and it sounds as though you had a wonderful feast!