This skirt steak with sweet vermouth mushrooms is perfection. Perfectly seared skirt steak with sweet vermouth and mouthwatering browned mushrooms.
Our sweet vermouth mushrooms and caperberries taste so delicious piled on this seared skirt steak. You can use dry vermouth, but we preferred the sweetness offered by sweet vermouth.
This steak is so good that it stands completely on its own, but you can serve this skirt steak with any of your favorite sides or vegetables, such as:
- Mashed, roasted, or smashed potatoes
- Puréed or roasted cauliflower
- Roasted broccolini
- Roasted vegetables, such as sweet potatoes, cauliflower, turnips, or parsnips
For us, we enjoyed this dinner without any accompaniments aside from the mushrooms and caperberries. If you cannot find caperberries, you can use capers or even castelvetrano olives. The goal is to have something that is a bit briny to accompany the rich steak and sweet mushrooms.
What is your favorite way to enjoy a good steak? Do you have a favorite cut of steak? Mine is probably ribeye or skirt; there is something about how wonderfully tender and easy to prepare they are that I just love!
If you decide to make this recipe, please tag me on Instagram! I’d love to see your creation and feature you in my feed.
Do you want more steak recipes? Check the archives! I’m sure you will find something that will be delicious to prepare for any day of the week or any occasion.
Skirt Steak with Sweet Vermouth Mushrooms
- 1 pound skirt steak cut in half
- 1 tablespoon neutral cooking oil plus more if needed
- 12 ounces cremini mushrooms trimmed and thinly sliced
- 1 yellow onion peeled and thinly sliced
- 1/4 cup sweet vermouth
- 2 tablespoons butter chilled
- 1/4 cup caperberries drained
- Salt and pepper to taste
- Fresh minced parsley for garnish
Prepare the Steak:
- Turn the broiler on. Pat the steaks dry and season all over with salt and pepper.
- Heat the neutral oil in a skillet over high heat. Once hot and almost smoking, add the steaks and cook without moving for 3 minutes per side, depending on the thickness of the steak. Do not overcook the steak since you will be broiling it later. Transfer to a plate and cover with foil to keep warm.
Cook the Mushrooms and Onions:
- If the skillet seems dry, add another slick of oil over medium heat. Once hot, add the onions and mushrooms and cook, stirring regularly, for 8-9 minutes until well-browned and and softened.
- Pour the vermouth into the pan and scrape up any browned bits stuck to the bottom of the skillet. Bring to a boil and then reduce heat to low. Stir in the caperberries.
- Mount the chilled butter in the pan, swirling it around until it is fully combined into the warm sauce and the sauce takes on a glossy, thickened appearance.
Finish the Steak:
- Place the steaks in the pan with the mushrooms and place under the broiler for 2 minutes until the tops of the mushrooms brown and the steak crisps up on the top, being careful not to overcook the steak. Turn off the heat.
- Place a steak on each plate and pile the sweet vermouth mushrooms on top. Garnish with minced parsley. Enjoy!