Grilled Skirt Steak with Shiitake Mushroom Salsa

If a cookbook has a recipe that requires skirt steak, you can bet it's usually going to get cooked in this household. Skirt steak is an absolute favorite of ours and we try to stock up when we find it on sale. When I saw this recipe in the Cat Cora Cooking from the Hip cookbook, I knew that I had to try it. 

I never would have thought of a mushroom salsa before this recipe but it was really good. It went great with the skirt steak and I imagine it would go great with any kind of steak (the marinade too). I actually would have rather had more of the Shiitake Mushroom Salsa and will double the salsa recipe the next time I make this. (I'm sure you are only supposed to have a bit of salsa with each bite of steak but it was that good that I wanted more...I wanted to smother the steak with the salsa!).

The skirt steak with the mushroom salsa was very simple to make and quick to put together. Something easily done after work (marinate the steak in the morning before leaving for work). I only marinated the steak for two hours and thought it had wonderful flavor.  We also just broiled the steak instead of grilling it (this would work with an indoor stove top grill pan too).

Mr. L really liked the flavor combination of this dish as did I. I think we'll use the Shiitake Mushroom Salsa on many other cuts of meat in the future.

Sorry for the funky format of the recipe. Typepad changed something on me and I can't figure out now to NOT have double spacing on the ingredients!

GRILLED SKIRT STEAK WITH SHIITAKE MUSHROOM SALSA

MARINADE

4-5 garlic cloves, chopped

1 1/2 tablespoons peeled, grated fresh ginger

2 tablespoons plus 1 teaspoon lime juice (from 2 large limes)

1/4 cup soy sauce

1/4 cup plus 2 tablespoons extra-virgin olive oil

1 1/2 teaspoons honey

2 tablespoons kosher salt

1/4 teaspoon freshly ground black pepper

SHIITAKE MUSHROOM SALSA

3 tablespoons extra-virgin olive oil

2 1/2 cups sliced shiitake mushrooms (about 1/2 pound)

2 large shallots, sliced into rings

1 small red chili, sliced into rings

1 tablespoon chopped fresh cilantro

2 tablespoons sesame oil

1 tablespoon rice wine vinegar

2 tablespoons chopped scallions

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds skirt steak

For the marinade: In a large bowl, mix together the garlic, ginger, lime juice, soy sauce, olive oil, honey, salt and pepper to make a paste. Rub this mixture over the steak, place steak in a shallow dish, cover, and marinate for at least 1 hour, or preferably overnight in the refrigerator. Bring to room temperature before grilling.

Preheat the grill. Just before you put the steak on the grill, prepare the shiitake salsa.

For the Shiitake Mushroom Salsa: Pour the olive oil into a large skillet and turn the heat to high. When the oil is hot, add the mushrooms. Lower the heat to medium-high. Saute until golden brown, about 4 minutes. Add the shallots and chili and saute until the shallots just begin to turn golden, 2 to 3 minutes. Remove the pan from the heat and transfer the mushroom mixture to a bowl to cool. Add the cilantro, sesame oil, vinegar, scallions, salt, and pepper and toss lightly.

Remove the skirt steak from the marinade and place on the grill over medium-hot coals. Cook until the steak is crusted on all sides but still medium-rare inside, 3 to 4 minutes per side. Remove the steak from the grill and let it rest for 5 to 10 minutes. Cut into 1-inch thick slices and serve with a spoonful of salsa on top. Serves 4

Note: Recipe says you can serve with warm tortillas. I didn't even cut the skirt steak into strips (like fajitas), I just put a slab of steak on the plate and put the salsa on top.

Note: I added a bit more garlic. I didn't have red chili so I used a jalapeno.

Note: I only marinated for two hours and then just broiled the steak until medium rare.

Seems like a lot of ingredients but they came together quickly. I can see whipping up the marinade and putting it on the steak the night before so all you have to do is take the meat out to get to room temp and make the salsa when you get home from work.

Comments

[The Mushroom Channel (Jessi)]

This is a slice of umami heaven. Feeling sorry that I won't be home for dinner for awhile because I'm now officially hungry!

[Mom]

I would like this with some other salsa (mango?) since I abhor mushrooms.

[Carolyn Jung]

I bet this is marvelous. Shiitakes have a glorious "beefy'' taste to them, which would only compliment the steak. I just had breakfast, and you're making me hungry for dinner now. ;)

[Mrs. L]

Jessi - I've certainly been craving mushrooms lately, must be that umami thing :)

Mom - Sorry you hate mushrooms so much as this was very tasty.

Carolyn - Sorry I made everyone so hungry.