Skirt Steak with Mushroom Gravy

The savory mushroom and sherry sauce dresses up skirt steak making it perfect for any occasion.

Skirt Steak with Mushroom Gravy
Servings: 6 Prep 15 mins Cook 17 mins


  • 2 tablespoons olive oil
  • 1 1/2 pounds skirt steak
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 8 ounce package sliced mixed mushrooms
  • 2 cloves garlic, chopped
  • 2 tablespoons all-purpose flour
  • 3 tablespoons dry sherry
  • 1 14 1/2 ounce can fat-free, reduced-sodium beef broth
  • 1 tablespoon unsalted butter
  • 1 24 ounce container prepared garlic mashed potatoes

Make It

1. In a large nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Season both sides of the steak with 1/4 teaspoon of the salt and 1/8 teaspoon of the black pepper. Saute 2 to 3 minutes per side for medium-rare. Set aside.

2. Add remaining tablespoon oil to skillet. Add mushrooms and garlic and cook, stirring occasionally, for 5 minutes. Add flour and cook for 1 minute. Add sherry; gradually stir in broth. Bring to a boil; boil for 1 minute. Reduce heat to medium-low and cook for 3 to 4 minutes or until thickened. Season with the remaining salt and pepper. Stir in butter.

3. Meanwhile, microwave mashed potatoes following package directions. Serve with sliced steak and sauce.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 399, Fat, total (g): 22, chol. (mg): 60, sat. fat (g): 11, carb. (g): 22, fiber (g): 2, pro. (g): 26, sodium (mg): 577, Percent Daily Values are based on a 2,000 calorie diet.