Ingredients

• ●6-8 oz Skirt Steak
• ●1 tablespoon Olive Oil
• ●1/2 teaspoon Garlic Powder
• ●to taste Salt
• ●to taste Black Pepper
• ●1 tablespoon Butter
• ●1, finely minced Shallot
• ●1 tablespoon, coarsely cracked Black Peppercorns
• ●1/4 cup Beef Broth
• ●1/4 cup Heavy Cream
• ●1 tablespoon Black Truffle Mushroom Sauce
• ●1 teaspoon, chopped fresh Parsley

Instructions

1. 1Pat the skirt steak dry with paper towels.
2. 2Lightly brush the steak with olive oil and season generously with garlic powder, salt, and freshly ground black pepper.
3. 3Preheat your air fryer to 400°F (200°C) if your model requires it.
4. 4Place the skirt steak in the air fryer basket in a single layer.
5. 5Air 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. 6While the steak is cooking, melt the butter in a small saucepan over medium heat.
7. 7Add the minced shallot and cook until softened and translucent, about 2-3 minutes.
8. 8Add the cracked black peppercorns and cook for another minute, until fragrant.
9. 9Pour in the beef broth and bring to a simmer, scraping up any browned bits from the bottom of the pan.
10. 10Reduce the heat to low and stir in the heavy cream. Let the sauce gently simmer for a few minutes to thicken slightly.
11. 11Stir in the black truffle mushroom sauce. Taste and adjust seasoning as needed. Be careful not to over-salt, as the truffle sauce can be salty.
12. 12Let the skirt steak rest for a few minutes after air frying.
13. 13Slice the steak thinly against the grain.
14. 14Spoon the creamy truffle peppercorn sauce over the sliced steak.
15. 15Garnish with freshly chopped parsley.