Serves 4 with leftovers
|3||pounds skirt steak, trimmed and cut into 12 pieces|
|Salt and pepper, to taste|
|1||tablespoon canola oil|
|2||cloves garlic, finely chopped|
|4||small shallots, thinly sliced|
|1 1/2||pounds mixed button and shiitake mushrooms, sliced|
|1||tablespoon chopped fresh thyme|
|1||tablespoon soy sauce|
|1||cup white wine|
1. Season the steaks with salt. Set the oven at 400. Set a large wire rack into a large, rimmed baking sheet.
2. In a large, heavy skillet, heat the oil over medium-high heat. Place 4 pieces of steak in the pan and cook for 3 minutes on each side (if the steaks are thick, cook 1 minute longer on each side). Transfer steaks to the rack. Repeat 2 more times until all the steak is browned. Set aside 4 pieces of beef from the skillet. Add the garlic and shallots. Cook, stirring, for 1 minute. Add the mushrooms, salt, and pepper to the pan. Cook, stirring often, for 10 minutes, or until they are tender and browned.
3. Add the thyme, soy sauce, and wine to the pan. Tip in any juices that collect under the meat on the baking sheet. Cook for 3 minutes.
4. Remove the pan from the heat. Stir in the butter, and cook, shaking the pan, until it melts. Taste for seasoning and add more salt and pepper, if you like. Set aside 2 cups of mushrooms and their sauce for the Stroganoff.
5. Warm steak in oven for 3 minutes. Place 2 pieces on each plate and ladle mushroom sauce on top.
Karoline Boehm Goodnick