Seared Skirt Steak With Mushroom Salad

Serves 4
Hands-On Time:
10m
Total Time:
15m
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
- In a large bowl, combine the lemon juice, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the mushrooms, cheese, and parsley and toss to combine.
- Cut the steak into pieces as necessary to fit in a large skillet. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 5 minutes per side for medium-rare.
- Slice the steak and serve with the mushroom salad.
This Recipe Goes Well With...
Quick Tip

Grass-fed beef is lower in fat and thus cooks faster than ordinary beef. Many chefs and butchers advise cooking it at a lower
temperature.
Nutritional Information
- Per Serving
- Calories 415Calories From Fat 68
- Protein 29g
- Carbohydrate 6g
- Sugar 2g
- Fiber 2g
- Fat 31g
- Sat Fat 10g
- Sodium 623mg
- Cholesterol 73mg
What does this mean? See Nutrition 101.
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