Skirt Steak with Mushrooms and Chipotle Aïoli Recipe

Skirt Steak with Mushrooms and Chipotle Aïoli Recipe

  • 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
  1. 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. 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. 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.
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