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Seared Skirt Steak With Mushroom Salad

 Anna Williams
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

  1. 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.
  2. 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.
  3. Slice the steak and serve with the mushroom salad.
By Sara Quessenberry and Kate Merker,  August 2008
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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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