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, ½ teaspoon salt, and ¼ teaspoon pepper. Add the mushrooms, cheese, and parsley and toss.
- Cut the steak into pieces as necessary to fit in a large skillet. Season with ½ teaspoon each salt and pepper.
- 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.
- Slice the steak and serve with the mushroom salad.
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.
Quick Tip
To get more juice from a lemon, roll it on the counter a few times before squeezing.
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