Sometimes simple is best. This recipe bastes marinated skirt steaks with seasoned butter to help make them extra moist and rich. The chanterelle mushrooms are simply sautéed in butter until caramelized. Mother nature packs a lot of flavor into wild mushrooms and pasture-grazed beef…why mess with a good thing?

Drink Pairings: Sangiovese from Chianti or Oregon Pinot Noir

Ingredients

  • 7oz of Grass-Fed Beef Skirt Steak per person
  • ½ cup Fresh Chanterelles per person
  • 1 Garlic Clove, skin on
  • 1 T Butter
  • 2 sprigs of Fresh Thyme
  • Oil
  • Salt & Pepper to Taste
  • Marinade:
  • 1 part Canola Oil
  • 1 part Olive Oil
  • Peppercorns
  • Bay Leaves
  • Garlic Cloves
  • Coriander
  • Fresh Thyme
  • Fresh Rosemary

Instructions

1

Trim any remaining fat or silver skin from the steak. Cover with the marinade & marinate overnight in the refrigerator.

2

Take the steak out of the marinade and season it with salt and pepper. If necessary, cut the steak into more tong-friendly pieces (you don’t want it spraying hot butter & oil out of the pan when you turn it). Get an oiled pan hot over medium-high heat. Add the steak.

3

Crush the garlic clove with a knife or pan, but do not peel it. Once one side of the steak has developed a dark brown crust, flip it, turn the heat down to medium, and add the thyme, butter, and garlic.

4

Cook the steak until it reaches your preferred doneness, using a spoon to baste it with the butter. Move the finished steak to a plate, cover it with foil and rest for five to ten minutes before slicing.

5

Sauté the chanterelles in the same pan, using the leftover butter, until caramelized & tender.

6

Slice the skirt steak against the grain. Top it with some of the juices from the resting plate & serve with the chanterelles.