Name: Skirt Steak with Mushrooms and Chipotle Aïoli
Yield: Makes 6 main-course servings
Ingredients: 1 cup mayonnaise; 1/4 cup coarse-grained Dijon mustard; 2 tablespoons white wine vinegar; 1 tablespoon minced canned chipotle chilies; 1/2 cup dark beer; 1/4 cup olive oil; 2 tablespoons chopped garlic; 2 tablespoons red wine vinegar; 1 teaspoon Worcestershire sauce; 3/4 teaspoon hot pepper sauce (such as Tabasco); 2 pounds skirt steak, trimmed of fat; 2 red onions, thinly sliced into rounds; 2 tablespoons fresh lemon juice; 3/4 teaspoon coarse salt; 3 tablespoons butter; 1 large shallot, sliced; 3/4 pound assorted mushrooms (such as crimini and oyster), sliced; 1/4 cup Sherry wine vinegar; 1/4 cup olive oil; 10 ounces mixed baby lettuces

Recipe information

Yield
Makes 6 main-course servings

Ingredients

For aioli

1 cup mayonnaise

1/4 cup coarse-grained Dijon mustard

2 tablespoons white wine vinegar

1 tablespoon minced canned chipotle chilies

For steak

1/2 cup dark beer

1/4 cup olive oil

2 tablespoons chopped garlic

2 tablespoons red wine vinegar

1 teaspoon Worcestershire sauce

3/4 teaspoon hot pepper sauce (such as Tabasco)

2 pounds skirt steak, trimmed of fat

For salad

2 red onions, thinly sliced into rounds

2 tablespoons fresh lemon juice

3/4 teaspoon coarse salt

3 tablespoons butter

1 large shallot, sliced

3/4 pound assorted mushrooms (such as crimini and oyster), sliced

1/4 cup Sherry wine vinegar

1/4 cup olive oil

10 ounces mixed baby lettuces

Preparation

Make aioli:
Step 1
Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
Make steak:
Step 2
Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
Make salad:
Step 3
Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
Step 4
Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
Step 5
Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
Step 6
Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.

TagsLettuce Leafy Greens Vegetable Steak Beef Meat Mushroom Main Dinner Gluten Free Weeknight Meals Grilling Bon Appétit

Recipe information

Ingredients

For aioli

For steak

For salad

Preparation

Make aioli:

Step 1

Make steak:

Step 2

Make salad:

Step 3

Step 4

Step 5

Step 6

Recipe notes