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Bacon-Cured Skirt Steak with Chanterelles and Shallots
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Ingredients:
1. 3/4 pound double-smoked bacon, sliced 1/8-inch thick
2. 4 (8 ounce) skirt steaks 3. 3 tablespoons unsalted butter 4. 4 large shallots, thinly sliced 5. 3/4 pound white mushrooms, thickly sliced 6. 1/4 pound chanterelle mushrooms, thickly sliced if large 7. salt and freshly ground pepper 8. 1 tablespoon vegetable oil 9. 1 tablespoon coarsely chopped parsley |
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Directions:
1. Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.
2. Melt 2 tablespoons of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tablespoon of butter and cook, stirring, for 1 minute. Season with salt and pepper and transfer to a saucepan. 3. Remove the bacon slices from the steak and save for another use. Grill over moderately high heat until browned on the bottom (about 3-4 minutes). Turn the steaks and cook until medium rare (about 3 minutes longer). Transfer the steaks to a carving board and let rest for 5 minutes. 4. Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve. |
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