ZBD Skirt Steak

 

1 tsp. olive oil

1 lb. skirt or flank steak

8 oz. sliced cremini mushrooms

1 shallot, minced

1 garlic clove, minced

1 tsp. flour

1/2 cup chicken stock

1/2 cup red wine

1 T. butter

 

Heat the olive oil in large cast-iron pan over medium heat. Season the steak on both sides with salt and pepper and place in the pan. Cook until nicely browned all over firm but yielding to the touch, about 4 minutes per side. Remove to a cutting board to let rest.  In the same pan, still set on medium-heat, add the mushrooms, cook for a minute or two until softened, then add shallot and garlic. Cook until the mushrooms are nicely browned, about 3 more minutes, then add the flour, stirring so it evenly coats the vegetables. Add the chicken stock and the red wine, whisking to prevent lumps from forming. Season with salt and pepper to taste. At the last moment, swirl in the butter. Slice steak and divide among four warm plate