Skirt Steak with Mushrooms and Chipotle Aïoli

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

1 cup mayonnaise

1/4 cup coarse-grained dijon mustard

2 tablespoons white wine vinegar

1 tablespoon minced canned chipotle chilies

1/2 cup dark beer

1/4 cup olive oil

2 tablespoons chopped garlic

2 tablespoons red wine vinegar

1 teaspoon worcestershire sauce

3/4 teaspoon hot pepper sauce (such as tabasco)

2 pounds skirt steak, trimmed of fat

2 red onions, thinly sliced into rounds

2 tablespoons fresh lemon juice

3/4 teaspoon coarse salt

3 tablespoons butter

1 large shallot, sliced

3/4 pound assorted mushrooms (such as crimini and oyster), sliced

1/4 cup sherry wine vinegar

1/4 cup olive oil

10 ounces mixed baby lettuces

Directions:

1. Make aioli: Whisk all ingredients in small bowl to blend. Season dressing to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate.)
2. Make steak: Whisk first 6 ingredients to blend in 13x9x2-inch glass baking dish. Add steaks to marinade; turn to coat. Cover and refrigerate at least 8 hours.
3. Make salad: Combine onions, lemon juice and coarse salt in medium bowl. Let stand 1 hour, tossing occasionally.
4. Prepare barbecue (medium-high heat). Remove steaks from marinade. Sprinkle with salt and pepper. Grill about 3 minutes per side for medium-rare. Transfer steaks to work surface.
5. Melt butter in heavy large skillet over medium-high heat. Add shallot and mushrooms; sauté until well browned, about 7 minutes. Add vinegar to skillet and bring to boil, scraping up browned bits. Remove from heat; mix in oil. Season mushroom mixture to taste with salt and pepper.
6. Combine lettuces, onions and mushroom mixture in large bowl; toss. Divide lettuce mixture among 6 plates. Thinly slice steaks across grain; arrange atop lettuce mixture. Drizzle some of aioli over salads. Pass remaining aioli separately.

By RecipeOfHealth.com