Bacon-Cured Skirt Steak With Chanterelles And Shallots

• 3/4 pound double-smoked bacon, sliced 1/8 inch thick
• Four 1/2-pound skirt steaks
• 3 tablespoons unsalted butter
• 4 large shallots, thinly sliced
• 3/4 pound white mushrooms, thickly sliced
• 1/4 pound small chanterelle mushrooms, thickly sliced if large
• Salt and freshly ground pepper
• 1 tablespoon vegetable oil
• 1 tablespoon coarsely chopped parsley

1. Lay half of the bacon slices on a large sheet of plastic wrap. Set the skirt steaks on top and cover with the remaining bacon. Wrap and refrigerate overnight, or for 24 hours.
2. Melt 2 tablespoons of the butter in a large skillet. Add the shallots and cook over low heat, stirring, until softened, about 5 minutes. Add all of the mushrooms, season with salt and pepper, cover and cook until they have released their liquid, about 4 minutes. Uncover and cook over moderate heat until the mushrooms are browned on the bottom, about 3 minutes. Stir and cook for 4 minutes longer. Add the remaining 1 tablespoon of butter and cook, stirring, for 1 minute. Season with salt and pepper and transfer to a saucepan.
3. Remove the bacon slices from the steak and save for another use. Heat 1/2 tablespoon of the oil in each of 2 large skillets. Add 2 steaks to each skillet and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the steaks and cook until medium rare, about 3 minutes longer. Transfer the steaks to a carving board and let rest for 5 minutes.
4. Gently reheat the mushrooms and stir in the parsley. Thinly slice the steaks across the grain and arrange on plates. Top with the mushrooms and serve.

bacon, skirt, unsalted butter, shallots, white mushrooms, chanterelle mushrooms, salt, vegetable oil, parsley

Taken from www.myrecipes.com/recipe/bacon-cured-skirt-steak-with-chanterelles-shallots (may not work)