Seared Skirt Steak With Mushroom Salad

Seared Skirt Steak With Mushroom Salad
 Anna Williams
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preparation
10
minutes
cooking
15
minutes
Serves 4

Ingredients

3
tablespoons
fresh lemon juice
4
tablespoons
extra-virgin olive oil
kosher salt and pepper
2
8-ounce packages sliced mushrooms
1/2
cup
shredded Jarlsberg or Swiss cheese
1/2
cup
fresh flat-leaf parsley leaves, chopped
1 1/4
pounds
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.
Sara Quessenberry and Kate Merker
July 2008

Nutritional Information

  • Per Serving
  • Calories From Fat 68 %
  • Protein 29 g
  • Carbohydrate 6 g
  • Sugar 2 g
  • Fiber 2 g
  • Fat 31 g
  • Sat Fat 10 g
  • Sodium 623 mg
  • Cholesterol 73 mg
What does this mean? See Nutrition 101.

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