1 1/2 lb (675 g) pork skirt steak

1/4 cup (60 ml) balsamic vinegar

1/4 cup (60 ml) olive oil

3/4 lb (375 g) various mushrooms, quartered (white button, shiitake, oyster mushrooms ...)

1 large onion, thinly sliced

3/4 cup (180 ml) chicken broth, or water

4 dried figs, diced

In a glass dish or a sealable plastic bag, cover the meat with the vinegar. Season with salt and pepper. Let marinate in the refrigerator for about 15 minutes. Drain the meat, keeping the vinegar aside.

In a non-stick skillet, brown the steak in half the oil for 2 to 5 minutes per side or until the desired doneness. Season with salt and pepper. Set aside on a plate and cover with aluminum foil.

In the same skillet, brown the mushrooms and onion in the remaining oil. Season with salt and pepper. Deglaze with the reserved vinegar and the broth. Add the figs and simmer until the sauce is syrupy. Adjust the seasoning.

Thinly slice the meat. Serve with the caramelized mushroom and fig sauce and vegetables.

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