Skirt Steak With Shallots and Sautéed Watercress

Skirt Steak With Shallots and Sautéed Watercress
Con Poulos
For a hearty next-day sandwich, serve the steak thinly sliced on country bread topped with the shallots, spinach, mushrooms, and a swipe of mayonnaise.

Get the recipe for Skirt Steak With Shallots and Sautéed Watercress.
Serves 4
preparation
30
minutes
cooking
30
minutes

Ingredients

2
tablespoons
plus 1 teaspoon olive oil
4
large shallots, sliced
2
sprigs fresh thyme
kosher salt and black pepper
2
tablespoons
red wine vinegar
1
tablespoon
unsalted butter
1 1/2
pounds
skirt steak, cut into 4 pieces
10
ounces
cremini mushrooms, stems trimmed and thinly sliced
2
bunches watercress, thick stems removed (about 6 cups)

Directions

  1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl.
  2. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving.
  3. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.

 

Charlyne Mattox
February 2012

Nutritional Information

  • Per Serving
  • Calories 414
  • Fat 24 g
  • Sat Fat 8 g
  • Cholesterol 86 mg
  • Sodium 607 mg
  • Protein 39 g
  • Carbohydrate 9 g
  • Sugar 2 g
  • Fiber 1 g
  • Iron 5 mg
  • Calcium 95 mg
What does this mean? See Nutrition 101.