Air-Fried Skirt Steak with Creamy Mushroom Peppercorn Sauce

Instructions

1. 1
   Pat the skirt steak dry with paper towels.
2. 2
   Lightly brush the steak with olive oil and season generously with garlic powder, salt, and freshly ground black pepper.
3. 3
   Preheat your air fryer to 400°F (200°C) if your model requires it.
4. 4
   Place the skirt steak in the air fryer basket in a single layer.
5. 5
   Air fry for 6-8 minutes for medium-rare, or longer depending on your desired doneness. Check the internal temperature with a meat thermometer (130-135°F for medium-rare).
6. 6
   While the steak is cooking, melt the butter in a small saucepan over medium heat.
7. 7
   Add the minced shallot and finely chopped 30g mushrooms; cook for 5-7 minutes until softened.
8. 8
   Add the cracked black peppercorns and cook for another minute, until fragrant.
9. 9
   Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
10. 10
    Reduce heat to low, stir in heavy cream and gently simmer for 3 minutes to thicken slightly.
11. 11
    Stir the mushroom cream sauce and taste; use only the listed salt and pepper.
12. 12
    Let the steak rest for 5 minutes after air frying.
13. 13
    Slice the steak thinly against the grain.
14. 14
    Spoon the creamy Mushroom peppercorn sauce over the sliced steak.
15. 15
    Garnish with freshly chopped parsley.