Garlic Skirt Steak with Burgundy Mushrooms

The mushrooms are the star of this dish.  This needs to cook overnight, so make sure you allow for the extra time needed.  Also, if you don’t want to spend the money on a bottle of Burgundy (it can only be called Burgundy if it is made in that region of France), you can always buy a cheaper bottle of Pinot Noir, which is the primary grape used in a Burgundy.


  • 1.5 pound skirt steak
  • 1/4 cup avocado oil (or preferred oil)
  • 1/8 cup red wine vinegar
  • 3-4 garlic cloves, minced
  • Salt and pepper, to taste
  • Mushrooms:

  • 16 ounces whole white mushrooms
  • 16 ounces whole baby bellas
  • 1 stick butter, organic and unsalted (or ghee)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh thyme leaves
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon ground celery seed
  • 1.5 cups Burgandy wine (or Pinot Noir)
  • 1.5 cups beef broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon fresh ground pepper


  1. Prepare your mushrooms the day before.  Clean mushrooms and set aside. In a heavy-bottomed pot, cook butter, onion, garlic, Worcestershire sauce, thyme, mustard, salt and pepper on medium until onions are translucent.Add wine, broth and mushrooms.  Bring to a boil for 10 minutes.
  2. Transfer mixture to a crock-pot and let cook covered on low overnight (6-8 hours).  Remove lid and cook for an additional 3 hours on high (stir occasionally).  Let cool.  The mushrooms should be a deep brown color.
  3. Prep your steak by removing the membrane by peeling it away.  Mix the oil and vinegar and pour over steak.  Generously season with salt and pepper.  Refrigerate.  Remove steak from marinade and place in very hot grill or grilling pan.  Discard marinade.  Cook steak for about 3 minutes on each side, depending on your doneness preference and the thickness of your steak.
  4. Let steak rest for 5 minutes so the juices can reabsorb.
  5. Thinly slice the skirt steak against the grain.  Dress with mushrooms and some of the sauce.
  6. You will probably have leftover mushrooms (maybe!), but that is a good thing.  They are even better two days later!  Also, I always make more than needed because of the lengthy cooking time.
  7. Enjoy!

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  1. owlmazingmakes says:

    yum!!! I'm saving this recipe for later…mushrooms and wine just go so well together.

  2. Realmente exquisito me encantan las setas y la carne en su punto, tiene un aspecto perfecto y delicioso,abrazos y abrazos.

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