20 Minutes 4 people
By Doreen Colondres
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.
- 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.
- Once the garlic gets golden, add the meat, salt and pepper and crank up the heat to sear the meat.
- Then pour in the beer and wait until it reduces, in other words, let the alcohol evaporate and wait until the meat turns brown.
- 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.
- 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.
- 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!
- 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.