Seared Skirt Steak with Garlicky Kale & Mushroom Pan Sauce
A simple, steakhouse-style plate: seared skirt steak with garlicky kale plus a savory mushroom pan sauce (no cream).
Back to full listIngredients
- Skirt steak (on hand) 12–16 oz $0
- Organic Lacinato Kale 1 bunch, chopped (about 6 cups) $2.79
- Simple Truth Organic® Whole Baby Bella Mushrooms 8 oz, sliced $3.99
- Organic Jumbo Yellow Onion 1/2 medium, thinly sliced $1.49/lb
- Simple Truth Organic® Garlic Bulbs 3 cloves, minced (divided) $1.99
- Olive oil 2 tbsp, divided (not listed)
- Butter (optional) 1 tbsp (not listed)
- Red wine vinegar or balsamic 1–2 tsp (not listed)
- Broth or water 1/4 cup (not listed)
- Salt & black pepper To taste (not listed)
Instructions
- Pat steak dry; season generously with salt and pepper. Rest 10–15 minutes while prepping veg.
- Stove: Heat cast-iron skillet on high until very hot. Add 1 tbsp oil; sear steak 2–4 minutes per side. Rest 8–10 minutes.
- Same skillet (medium-high): Add mushrooms + onion with a pinch of salt; cook until browned, 6–8 minutes.
- Add half the garlic; cook 30 seconds. Add broth/water + vinegar; scrape up browned bits. Optional: swirl in butter. Season to taste.
- Kale: In another skillet (or after removing mushrooms), add 1 tbsp oil on medium. Add remaining garlic 20 seconds, then kale + pinch of salt + 2–3 tbsp water. Cover 2 minutes to wilt; uncover and cook 2–3 minutes more.
- Slice steak thinly against the grain. Serve steak over kale with mushrooms and pan juices.
Health notes: Lots of greens; keep butter optional for lighter macros.
Drink pairing: WA Syrah or Merlot; sparkling water with lemon if NA.