Braised Skirt Steak with Mushroom and Herb Stuffing
Indulge in the savory, succulent flavors of braised skirt steak, a hearty cut of meat known for its robust taste and satisfying texture. Perfectly complemented by a delectable mushroom and herb stuffing, this recipe from Christine Cushing promises to transform a humble piece of steak into a culinary masterpiece. Whether you’re planning a cozy winter dinner or a special weekend meal, this dish is sure to impress.
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 4
Category: Steak
Keywords: Vegetable, Meat, Winter, Roast, Oven, < 4 Hours, Inexpensive
Ingredients
For the Stuffing:
- 2 tablespoons extra virgin olive oil
- 1 1/2 cups mushrooms, finely chopped
- 1/2 cup onion, finely chopped
- 1 celery rib, finely chopped
- 2 cloves garlic, minced
- 1 tablespoon mixed herbs (such as rosemary, thyme, and parsley)
- 1 cup arugula, roughly chopped
- 1/4 cup pine nuts, toasted
- 1 egg, beaten
- 1/4 cup white wine
- Coarse salt and cracked black pepper to taste
For the Braise:
- 1 skirt steak (approximately 1 1/2 pounds)
- 2 tablespoons olive oil
- 1 fennel bulb, chopped
- 1 carrot, chopped
- 1 sprig thyme
- 1 bay leaf
- 1/4 cup whole black peppercorns
- 1 head garlic, halved
- 1 cup red wine
- 1 cup beef broth
- Coarse salt and cracked black pepper to taste
For the Sauce:
- Pan juices from roasting pan
- 1 cup beef broth
- 1/2 cup red wine
- 1 tablespoon grainy mustard
- 2 tablespoons butter
Instructions
Prepare the Stuffing:
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Heat the Olive Oil: Begin by heating 2 tablespoons of extra virgin olive oil in a medium sauté pan over high heat.
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Sauté the Vegetables: Add the finely chopped onions, celery, garlic, and mushrooms to the pan. Sauté the vegetables until they are soft and the liquid from the mushrooms has evaporated, which should take about 6 minutes.
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Add Herbs and Nuts: Stir in the mixed herbs, arugula, and toasted pine nuts. Cook for an additional 3 minutes to allow the flavors to meld together.
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Incorporate Brioche and Wine: Add the brioche cubes to the pan and mix well. Pour in the white wine and continue to cook until the liquid has evaporated. Remove the pan from heat and let the mixture cool completely.
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Fold in the Egg: Once cooled, fold in the beaten egg until the stuffing is well combined. Set aside.
Prepare the Braise:
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Preheat the Oven: Preheat your oven to 375°F (190°C).
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Season the Skirt Steak: Lay out the skirt steak on a clean surface and season both sides with coarse salt and cracked black pepper.
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Stuff and Roll the Steak: Spread the cooled stuffing over the bottom third of the skirt steak. Roll the steak width-wise to encase the stuffing. Secure the roll with butcher’s twine to keep it intact.
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Brown the Steak: Heat 2 tablespoons of olive oil in a medium sauté pan over high heat. Brown the stuffed skirt steak on all sides, ensuring a rich, caramelized crust forms.
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Prepare for Braising: Transfer the browned steak to an 8 x 8-inch roasting pan. Add the chopped fennel, carrot, thyme, bay leaf, black peppercorns, and halved garlic to the sauté pan. Cook for 2 minutes to start releasing the flavors.
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Deglaze the Pan: Pour in the red wine and beef broth to deglaze the pan. Scrape up any browned bits from the bottom of the pan using a wooden spoon.
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Combine Ingredients: Pour the contents of the sauté pan over the skirt steak in the roasting pan. Cover the roasting pan with aluminum foil.
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Braise the Steak: Place the covered roasting pan in the preheated oven and braise the steak for approximately 1½ hours, or until the meat is tender.
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Rest the Steak: Remove the skirt steak from the roasting pan and place it on a cutting board. Cover with aluminum foil and let it rest for 10 minutes to allow the juices to redistribute.
Prepare the Sauce:
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Strain the Pan Juices: Strain the pan juices from the roasting pan into a small saucepan, discarding the solids.
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Add Liquids and Boil: Add 1 cup of beef broth and 1/2 cup of red wine to the saucepan. Bring the mixture to a boil.
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Finish the Sauce: Whisk in the grainy mustard and butter until the sauce is smooth and slightly thickened. Adjust seasoning with salt and pepper if needed.
Serve:
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Slice the Steak: Slice the rested skirt steak into ½-inch thick slices.
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Spoon the Sauce: Spoon the prepared sauce over the steak slices.
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Enjoy Immediately: Serve the braised skirt steak with your favorite sides and enjoy the rich, savory flavors of this elegant yet comforting dish.
Nutrition Information (Per Serving):
- Calories: 517.2
- Fat: 33.6g
- Saturated Fat: 10g
- Cholesterol: 135.2mg
- Sodium: 356.9mg
- Carbohydrates: 12.9g
- Fiber: 3.2g
- Sugar: 2.5g
- Protein: 35.6g
This Braised Skirt Steak with Mushroom and Herb Stuffing is a delightful blend of tender meat and flavorful stuffing, offering a comforting and satisfying meal that’s perfect for any special occasion or cozy dinner. Enjoy the process of making this dish and the even greater pleasure of savoring each delicious bite! 🥩🍄🍷
