Seared Skirt Steak with Mushroom Salad
Category: Main Dish             Servings: 4 servings


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


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.

CALORIES 415 (68% from fat); FAT 31g (sat 10g); CHOLESTEROL 73mg; CARBOHYDRATE 6g; SODIUM 623mg; PROTEIN 29g; FIBER 2g; SUGAR 2g
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