Skirt Steak Borracho (Drunk)

The Kitchen Doesn't Bite

 20 Minutes   4 people

By

The truth is that this is one of the recipes that my friends enjoy the most… I don’t know when or how I invented it but I’ve been making it for several years. It's super yummy and so easy to make that I make it every time I cook for someone for the first time… or every time someone asks me to re-do it… like my friend and photographer of the celebrities, Omar Cruz. It’s called ’’drunken’’ because it has wine and beer… and if you want to join the meat, go for it, otherwise, you can have lemonade or your favorite beverage while you cook.
 
This steak goes perfectly with my green rice or with a malanga or cauliflower puree or even with some arañitas, tostones, mangu, fufu or mofongo… It all depends on your nationality or preference.
 

What you need to have:

  • 2-3 Teaspoons of extra virgin olive oil 
  • Fresh garlic (about 12 cloves)
  • Kosher salt or coarse argentinian salt and fresh pepper to taste
  • 2 pounds of skirt steak (preferable Angus) cut in pieces (not too finely)
  • 1/2 cup of beer (better if you use one that you like so you can drink what’s left from the recipe)
  • 1 cup of white mushrooms 
  • 1/4 cup of white wine (Pinot Grigio, Chardonnay or anyone but cooking wine!!) 
  • 1 glass of your favorite drink (for you), music and lots of love for what you’ll be cooking.
What you need to do:
  1. In a pan put 6 whole cloves of garlic into the oil at a med-high temperature and then add the rest of the garlic finely minced o smashed.
  2. Once the garlic gets golden, add the meat, salt and pepper and crank up the heat to sear the meat.
  3. Then pour in the beer and wait until it reduces, in other words, let the alcohol evaporate and wait until the meat turns brown.
  4. You have to play with time and temperature because this type of meat is not good when it’s overcooked. I like it medium so I have to take it out quickly.
  5. In a small pan, add 2 teaspoons of olive oil, 4 cloves of garlic really small and cook for 1 minute. Then add the mushrooms, salt and pepper and white wine.
  6. In another pan, heat 2 teaspoons of olive oil and 4 cloves of garlic finely minced and cook for 1-2 minutes in high temperature. Then add the mushrooms, salt and pepper to taste and then the wine!
  7. Once the wine has reduced and the mushrooms are cooked, take off the stove and it’s ready to serve on top of the steak.
If you want to kick it up a little bit, pour a little bit of cilantro sauce on top of the steak and mushrooms (recipe is in the sauces section)… yummi!!
Doreen Colondres - Celebrity Chef - Sommelier latina - best latin chef

Doreen Colondres

Our house founder is a passionate chef with a profound love for wine. She is an active media personality who is WSET Level 3 certified, a certified Sake Sommelier and a tireless world traveler. Working hard to live through her passions for cooking and educating others, Doreen Colondres is also the creator of The Kitchen Doesn’t Bite and the author of the Amazon’s Best Seller, La Cocina No Muerde, published by Penguin Random House.

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