Description
Ever wondered how to get a well-cooked, juicy piece of meat, without butterflying it or cutting down the middle to see if it’s done and has a good color? Here you go! Serve with steamed veggies, mashed potatoes, salad, rice, or whatever you fancy.
Ingredients
- 3 cloves garlic, minced
- 2 tablespoons balsamic vinegar, or to taste
- 2 tablespoons grill seasoning
- 2 tablespoons chopped fresh oregano
- salt and ground black pepper to taste
- 1 pound skirt steak
- 2 tablespoons olive oil, or as needed
- ΒΌ cup water, or as needed
- 1 onion, chopped
- 1 (8 ounce) can mushrooms, drained
Instructions
- Whisk garlic
- balsamic vinegar
- grill seasoning
- oregano
- salt
- and pepper together in a large bowl. Add steak and toss to evenly coat. Cover bowl with plastic wrap and marinate in the refrigerator
- 8 hours to overnight.
- Heat olive oil in a skillet over medium-high heat until sizzling; add meat. Cook uncovered until liquids have drained from the steak
- 3 to 5 minutes. Reduce heat to medium; cover.
- Cook steak for 15 minutes; uncover and flip. Add water to the skillet as needed to keep steak moist. Continue cooking until slightly firm
- hot
- and lightly pink in the center
- about 15 minutes. An instant-read thermometer inserted into the center should read 140 degrees F (60 degrees C). Transfer meat to serving plate; reserve liquid in the skillet.
- Place onion in the skillet with reserved liquids; cook and stir until softened
- about 5 minutes. Reduce heat to low; add mushrooms. Cook and stir until mushrooms are warmed through
- about 5 minutes. Pour onion mixture over steak.
Prep Time: 15 mins
Cook Time: 43 mins
Total Time: 8 hrs 58 mins
Servings: 4