Bistro Garlic Butter Skirt Steak with Mushrooms features a juicy, well-seasoned grilled skirt steak finished with tender mushrooms sautéed in garlic butter. Perfect for Father’s Day, a special date night, or any occasion when you want an impressive, flavorful meal, this recipe is simple to prepare and ready in minutes.
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This bistro-style skirt steak is outstanding—rich, beefy, and quick to cook. I intended it to last a couple of meals, but it vanished in one sitting. It’s an easy dish with minimal ingredients: five minutes on the grill for the steak, then a few minutes to sauté mushrooms in garlic butter while the steak rests.
What is skirt steak
Skirt steak is a long, flavorful cut from the diaphragm that offers pronounced beefy flavor and visible grain. It’s slightly thinner than flank steak and has similar striations, but it comes from a different part of the animal. Because of its shape, you may want to cut it to fit your grill or smoker.
How to cook skirt steak
Skirt steak cooks best with quick, high-heat methods. Heat your grill, ceramic cooker, or pan to very high, then cook the steak only a few minutes per side. It’s great marinated or simply seasoned and is commonly used for fajitas, stir-fries, or any recipe that benefits from thin, tender slices of beef.
Ingredients
- Skirt steak (about 2 lb). If skirt steak isn’t available, choose another steak and adjust cooking time for thickness.
- Kosher salt.
- Fresh cracked pepper.
- Salt-free garlic and herb seasoning.
- Button or cremini mushrooms, sliced (about 8 oz).
- Garlic and herb butter (about 4 Tbsp). Alternatively, use plain garlic butter plus a tablespoon of chopped fresh herbs.
- Dry white wine (¼ cup) to deglaze the pan; chardonnay, sauvignon blanc, or pinot grigio are good choices.
Steps for preparation
This garlic butter skirt steak comes together quickly. With ingredients ready, you can plate the dish in about 15 minutes. Serve immediately and time your sides so they’re ready at the same time.
Grill the steak
Start by seasoning the steak generously on both sides with kosher salt, cracked pepper, and the garlic-herb seasoning. Preheat your grill or smoker to the highest practical temperature (many grills reach 550–650°F). At high heat, cook skirt steak about 2–3 minutes per side for medium-rare, depending on thickness. Remove from the heat and let rest for about 5 minutes before slicing.
Sauté the mushrooms
While the steak rests, heat a large skillet over high heat and melt the garlic butter. Add the sliced mushrooms and cook, tossing occasionally, until they are well browned. Pour in the white wine to deglaze the pan, scraping up the browned bits, and simmer until the liquid reduces by about half and the mushrooms are saucy. Adjust seasoning to taste and spoon the mushrooms over the sliced steak to serve.
Tips
- Preheat the grill fully and bring steak to room temperature before cooking for even results.
- Resist cutting into the steak to check doneness—use an instant-read thermometer (130–135°F for medium-rare) or the touch method instead.
- Deglazing with wine adds flavor but is optional; you can substitute a splash of beef broth if preferred.
More steak recipes
- Epic Steak Tacos Caribe with Pineapple Salsa and Guacamole
- Grilled Philly Cheesesteak Pizza
- Grilled Steak with Horseradish Dijon Cream
Bistro Garlic Butter Skirt Steak with Mushrooms
Ingredients
- 2 lb skirt steak
- Kosher salt
- Fresh cracked pepper
- Salt-free garlic and herb seasoning
- 8 oz sliced button or cremini mushrooms
- 4 Tbsp garlic and herb butter
- ¼ cup dry white wine
Instructions
Grill the steak
- Heat grill or ceramic cooker to high heat (550–650°F).
- Season the steak well on both sides with salt, pepper, and garlic-herb seasoning.
- Grill 2–3 minutes per side for medium-rare or until desired doneness. Remove and rest 5 minutes before serving.
Cook the mushrooms
- While the steaks rest, heat the garlic butter in a large skillet over high heat. Add mushrooms and cook, tossing occasionally, until nicely browned.
- Deglaze with the white wine, scraping up browned bits, and simmer until the liquid is reduced by half. Season to taste and serve over the steak.
Notes
See the body of the post for additional tips on cooking and doneness checks.