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Seared Skirt Steak with Mushroom Salad

Photo: Anna Williams; Styling: Anna Last
Prep time 10 mins
Other time 5 mins
Yield

Makes 4 servings

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

Nutrition Information

  • calories 415
  • caloriesfromfat 68 %
  • protein 29 g
  • carbohydrate 6 g
  • sugars 2 g
  • fiber 2 g
  • fat 31 g
  • satfat 10 g
  • sodium 623 mg
  • cholesterol 73 mg

How to Make It

  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.

    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.