Ingredients
- 3/4 pound mixed wild mushrooms
- 1 cup finely chopped white onion
- 3 cup garlic cloves, finely chopped
- 1 cup generous tablespoon canned chipotle puree*
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground cumin
- 3 teaspoon bay leaves
- 3 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/3 cup tequila
- 1 cup heavy cream
- 3/4 pound mixed wild mushrooms
- 1 cup finely chopped white onion
- 3 cup garlic cloves, finely chopped
- 1 cup generous tablespoon canned chipotle puree*
- 1 teaspoon chopped fresh thyme
- 1/2 teaspoon coarsely ground black pepper
- 1/4 teaspoon ground cumin
- 3 teaspoon bay leaves
- 3 tablespoon olive oil
- 1/2 teaspoon fine salt
- 1/3 cup tequila
- 1 cup heavy cream
- 2 pound skirt steak, cut against the grain into 1/4 inch strips
- 1 1/4 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon small lime, halved
- 2 tablespoon olive oil
- 1/2 cup water for deglazing
Preparation
Baking Directions:
Make sauce: In a bowl, toss together mushrooms, onion, garlic, chipotle, thyme, pepper, cumin, and bay leaves.
Heat oil in a heavy 12-inch skillet over high heat, then add mushroom mixture and sauté, stirring and tossing, until all liquid from mushrooms has evaporated and mushrooms are wilted and golden around edges, about 5 minutes.
Carefully add tequila and tilt pan to flambé, shaking pan until flames subside, about 1 minute.
Add cream and simmer to thicken slightly, 2 to 3 minutes, add more salt if needed.
Reserve in same pan.
Prepare skirt steak: Season steak strips liberally with salt, pepper and lime juice.
Heat a large skillet over high heat, add 1 tablespoon oil, and sear steak strips in two batches, turning once until well browned, 3 to 4 minutes.
Transfer steaks to pan with mushroom sauce, bring to a boil and let simmer for 2 more minutes to let flavors marry well and finish cooking steak.
Deglaze steak sautéing skillet with 1/2 cup water, stirring and scraping bottom to incorporate brown bits.
Add to sauce and stir over medium heat until heated through.
Serving Directions:
Serve with jalapeno Swiss chard, white rice and spiced glazed carrots.
Tips:
*To make canned chipotle puree, put can content in blender, blend until smooth, use and keep rest in refrigerator for a month.
