Seared Skirt Steak With Mushroom Salad

20-meals-21
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 415 calories
    • Calories 68 calories from fat
    • Fat 31 g
    • Sat Fat 10 g
    • Cholesterol 73 mg
    • Sodium 623 mg
    • Protein 29 g
    • Carbohydrate 6 g
    • Sugar 2 g
    • Fiber 2 g
  • July 2008

Ingredients

  1. Check 3tablespoons fresh lemon juice
  2. Check 4tablespoons extra-virgin olive oil
  3. Check kosher salt and pepper
  4. Check 2 8-ounce packages sliced mushrooms
  5. Check 1/2cup shredded Jarlsberg or Swiss cheese
  6. Check 1/2cup fresh flat-leaf parsley leaves, chopped
  7. Check 1 1/4pounds skirt steak

Directions

  1. In a large bowl, combine the lemon juice, 3 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. Add the mushrooms, cheese, and parsley and toss.
  2. Cut the steak into pieces as necessary to fit in a large skillet. Season with ½ teaspoon each salt and pepper.
  3. Heat the remaining oil in the skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 5 minutes per side for medium-rare.
  4. Slice the steak and serve with the mushroom salad.