Grilled Skirt Steak with Mushroom Red Wine Sauce

Grilled Skirt Steak
4 pounds skirt steak
1/4 cup red wine vinegar
3 tbs Worcestershire
2 tbs lemon juice
3 tbs garlic, minced
2 tbs rosemary, chopped
1/2 cup olive oil

Cut steak in 4 to 5-inch pieces. Mix remaining ingredients together and pour over steak. Let marinate 20 to 30 minutes before grilling.

Mushroom Red Wine Sauce
2 tbs olive oil
3 lbs mushrooms, left whole (Placer County Real Foods used baby oyster mushrooms)
1 tbs garlic, minced
Salt and pepper to taste
1 cup red wine (our Zin would be perfect…and with only using 1 cup, there’s plenty left to enjoy!)
3 cups beef stock
1 tbs butter

In a medium-sized skillet, saute the mushrooms and garlic in olive oil (heavenly aroma right there!), seasoning lightly with salt and pepper. Add the wine and stock. Bring to a boil. Reduce heat and simmer 15 to 20 minutes, or until sauce is reduced to consistency of gravy. Remove from heat and swirl in butter. Add more seasoning if desired.

Serve with our 2008 Zinfandel and enjoy with friends and family!

Recipe published in Placer County Real Food From Farmers Markets by Joanne Neft and Laura Kenny.

This entry was posted in Wine-Pairing Recipes and tagged , , , , . Bookmark the permalink.

Comments are closed.