Bistro Garlic Butter Skirt Steak with Mushrooms is juicy, seasoned grilled skirt steak topped with tender mushrooms cooked in garlic butter. A favorite for Father’s Day, date night, or any special occasion, this skirt steak and mushrooms recipe is easy to prepare, ready in just minutes, and so impressive with all the best flavors.
Oh man…this bistro steak recipe is good. I mean really really good. I had planned on this skirt steak with mushrooms lasting a couple nights, but there was none left.
This bistro-inspired steak was quick and easy to cook to boot, with just a few ingredients. Five minutes to cook the steak, then five minutes to cook the mushrooms while the steak rests – that’s it. My husband in particular, who is never happy when I “mess” with steak, was in heaven.
What is skirt steak
Skirt steak is a really flavorful, tender cut of beef. It is long, so I cut it in half to fit on my Big Green Egg, and whenever I have cooked it, skirt steak has come out perfect every time.
Cut from the diaphragm, skirt steak looks like a sorta thin flank steak with similar marbling and striations. But skirt steak is not flank steak which is cut from a completely different part of the cow.
How to cook skirt steak
The key to cooking great skirt steak is to treat it gently and cook it quickly. So we are going to crank our Big Green Egg or grill to as high a heat as we can get, then cook just a couple minutes per side.
You can marinate skirt steak. It is also commonly used in fajitas or in stir-fry recipes. Basically anything where you want quick-cook beefy tender bites of steak, skirt steak is an option.
Bistro steak ingredients
- Skirt steak. Skirt steak is a very flavorful cut of meat, and I highly recommend trying it. If not available, however, any desired steak can be substituted. simply adjust cook time for the thickness of the particular cut.
- Kosher salt.
- Fresh cracked pepper.
- Salt-free garlic and herb seasoning. There are a lot of brands available, just be sure to use one that is salt-free. Seasoning steak with kosher salt in particular (and not table salt), is much more preferable.
- Button or cremini mushrooms. Either work, and I buy them already sliced for preparation time savings.
- Garlic and herb butter. Kerrygold makes a garlic and herb butter sold in individual sticks in the grocery dairy aisle. Alternatively, my grocery store sells garlic butter (to make garlic bread) in the fresh bakery section so this would be a viable option – just add a tablespoon of chopped fresh herbs such as flat-leaf parsley and chives.
- Dry white wine. We add just a little wine to deglaze the pan with the mushrooms and make them saucy buttery awesome. The alcohol cooks off, so no worries there. By “dry” wine, you can use chardonnay, sauvignon, or pino grigio. Just do not use a sweet wine like moscato or reisling, and do not use “cooking wine” which has salt added.
Steps for preparation
Making my garlic butter skirt steak is SO easy. If you have your ingredients ready, you can have your bistro steak recipe ready to serve in about 15 minutes. You also will want to serve it right away, so plan to have your side dishes done then as well.
Grill the garlic butter skirt steak
There are 2 parts to making this skirt steak with mushrooms. First, we season the steak and grill.
I do not give measurements for the seasonings: just sprinkle sprinkle each over both sides of the steak for a nice even cover.
Heat your grill as high as you can, and the temperature reached will depend a lot on the type of grill you are using. I use a Big Green Egg, but I also have a 14,000 BTU Weber, and we can get them up to 600+ degrees Fahrenheit.
At high heat, skirt steak will cook with 2-3 minutes per side. The one in these photos was 3 minutes on the first side, and 2 on the second, because I decided it would be done given that it was on the thin side.
Sauté the mushrooms
Like all steaks, once our garlic butter skirt steak is done and off the grill, it needs to rest. So, this is when we make our mushrooms.
Heat a large skillet on high heat, then sauté the mushrooms in the garlic butter. See my tutorial on How to Brown Mushrooms for extra tips.
After the mushrooms are nicely browned, we add in a little wine for flavor and to scrape up all the browned yum-yums from the pan giving us saucy juicy mushrooms to serve over our steak.
Always heat the grill full before adding the steak. Also, it is preferable to bring the steak to room temperature before cooking to ensure a perfect cook.
Never cut in to steak to check doneness, because this will cause all those precious juices to flow right out.
Instead, learn to check for doneness by temperature (130-135°F for medium rare) or by feeling (put your middle finger and thumb tips together on one hand, poke your palm pad with the other hand – that is how medium-rare steak should feel).
I love using wine to deglaze the pan when I make garlic butter mushrooms, but this step is optional.
More steak recipes
- Epic Steak Tacos Caribe with Pineapple Salsa, Guacamole, and Caribbean Queso Fundido
- Grilled Philly Cheesesteak Pizza
- Perfectly Grilled Steak
- Grilled Steak with Horseradish Dijon Cream
- Grilled Steak with Arugula and Parmesan Salad
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Bistro Garlic Butter Skirt Steak with Mushrooms
- 2 lb skirt steak
- kosher salt
- fresh cracked pepper
- salt-free garlic and herb seasoning
- 8 oz sliced button or cremini mushrooms
- 4 Tbsp Kerrygold Garlic and Herb butter see Notes
- ¼ cup dry white wine
Grill the steak
- Heat grill or Big Green Egg to high heat (550-650°F).
- Season the steak on both sides well with salt, pepper, and garlic and herb seasoning.
- Grill on 2-3 minutes per side for medium-rare or to desired doneness. Remove from the grill and let rest 5 minutes before serving.
Cook the mushrooms
- While steaks are resting, heat the garlic butter in a large skillet on high heat. Add the mushrooms and cook, tossing occasionally, until mushrooms are browned.
- Deglaze the pan with the wine, scraping the browned bits off the bottom with a wooden spoon, and boil until liquid is reduced by half. Season to taste. Serve over the steaks.
Calorie count is purely an estimate calculated using an online application to serve as a guide and not to be taken as accurate nutritional information. Percent Daily Values are based on a 2,000 calorie diet.