Bistro Garlic Butter Skirt Steak with Mushrooms
Bistro Garlic Butter Skirt Steak with Mushrooms is juicy, seasoned grilled skirt steak topped with tender mushrooms cooked in garlic butter. This skirt steak and mushrooms recipe is easy to prepare, ready in just minutes, and so impressive with all the best flavors.
- 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.
Kerrygold Garlic and Herb butter is sold in individual sticks in the grocery dairy aisle. Alternatively, garlic butter plus a tablespoon of chopped fresh herbs such as flat-leaf parsley and chives, is a substitute.
See the body of this post for details and tips not included in the recipe card.