Skirt Steak With Shallots and Sautéed Watercress

skirt-steak-shallots-watercress
Photo by Con Poulos
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 414 calories
    • 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
  • February 2012

Ingredients

  1. Check 2tablespoons plus 1 teaspoon olive oil
  2. Check 4 large shallots, sliced
  3. Check 2 sprigs fresh thyme
  4. Check kosher salt and black pepper
  5. Check 2tablespoons red wine vinegar
  6. Check 1tablespoon unsalted butter
  7. Check 1 1/2pounds skirt steak, cut into 4 pieces
  8. Check 10ounces cremini mushrooms, stems trimmed and thinly sliced
  9. Check 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.