Trouble-Skirting Skirt Steak
'Eat It to Beat It'
Mushrooms don't garner the type of nutritional fanfare that other fruits and vegetables do, but they're every bit the superfood. Beyond being a rich source of various B vitamins (vital for bolstering your immune system), mushrooms have also been shown in studies to reduce inflammation and protect against cardiovascular disease. Mixed with red wine (which researchers from Harvard found can help protect against colds) and blanketed over a seared skirt steak (a rich source of zinc, and one of the best cuts of beef for your money), you can have a meal worthy of a steakhouse in under 20 minutes.
Heat the olive oil in a large cast-iron or stainless steel pan over medium-high heat. Season the
steak on both sides with salt and black pepper and place in the pan. Cook until nicely browned all over and firm but yielding to the touch, about 4 minutes per side. Remove to a cutting board to rest.
In the same pan (still set over medium-high heat), add the mushrooms, cook for a minute or two until softened, then add the 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 or stirring vigorously to prevent lumps from forming. Season with salt and black pepper to taste. At the last moment, swirl in the butter. Slice the steak and divide among four warm plates. Divide the sauce among the four steaks and serve.
From the book 'Eat it to Beat It'