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.
Pork skirt steak has been available for years in marinated versions, but it has arrived as plain steak in some supermarkets. Tender and juicy, this cut comes from the front shoulder of the pork.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.