Ingredients

Mushroom and Herb Stuffing

• 2 tablespoons extra-virgin olive oil (30 ml)
• 1 1/2 cups diced mixed mushrooms (shiitake, cremini and oyster) (375 ml)
• ½ onion, finely diced (125 ml)
• 1 rib celery, finely diced (3 tbsp.) (45 ml)
• 2 cloves garlic, minced
• 1 tablespoon mixed herbs (rosemary, thyme and parsley) (15 ml)
• 1 bunch arugula, cleaned
• 2 tablespoons pine nuts (30 ml)
• 1 cup ½-inch cubed brioche (or any egg bread) (250 ml)
• 1 egg
• 1/4 cup white wine (60 ml)
• coarse salt and cracked black pepper, to taste

Skirt Steak Braise

• 1 pound skirt steak (454 g)
• 1 1/2 tablespoons olive oil (22 ml)
• 1 to 2 ribs fennel, chopped (¼ cup) (60 ml)
• 1 carrot, chopped (½ cup) (125 ml)
• 2 sprigs thyme
• 1 bay leaf
• 1 tablespoon whole black peppercorns
• 1 garlic head, halved
• 1/4 cup red wine (60 ml)
• 3/4 cup beef broth (175 ml)
• coarse salt and cracked black pepper, to taste

Assembly

• 1/4 cup beef broth (60 ml)
• 1 tablespoon red wine (15 ml)
• 1 teaspoon grainy mustard (5 ml)
• 2 tablespoons butter (30 ml)

Description

Braised Skirt Steak - A Recipe From Food Network Canada. Skirt Steak Is A Flavourful Cut From The Flank But It's A Tough Cut So It Needs To Be Braised Or Marinated. You Can Also Use Flank Steak In This Recipe Instead Of The Skirt Steak.

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