1 skirt or flank steak
Salt and pepper, to taste
4 slices, thick-cut bacon
3 tablespoons olive oil
1 8-ounce container sliced mushrooms
2 cups frozen, chopped onions
2 garlic cloves, pushed thru a press
1 12-ounce can of beer (We used Budweiser because that's what we had in a can in the fridge)
1/4 cup sour cream
1/4 cup parsley
Season steak with salt and pepper. We grilled ours on the grill but you can pan-fry or broil it.
Heat the olive oil in a large skillet over medium-high heat; add the bacon. Let it cook until crispy then place onto a paper-towel-lined plate. Keep the pan over the flame from the stove. Crumble the bacon once its cooled. Add the mushrooms to the skillet and cook for about 5 minutes. Add the onions and garlic and season with salt and pepper. Cook for 6 or 7 minutes longer. Add the beer and bring to a simmer allowing the entire mixture to cook until it is reduced to half, about 15 or so minutes.
Once the mixture has reduced, and add the sour cream and stir to combine. Bring it to a simmer again. Season with a little more salt and pepper if necessary. Add the parsley and stir again.
Slice the steak against the grain and place on a serving platter. Pour sauce over the steak slices. Sprinkle with the crumbled bacon. Serve.
Footnotes - You can probably use this sauce on anything, pork, chicken.....you will be licking the plate.
Recipe adapted from Michael Symon - The Chew