Grilled Steak and Mushroom Salad
Prepared on an indoor grill and griddle, this easy main-course salad for two comes together quickly, even on a busy weeknight.
- 12 oz. (375 g) assorted mushrooms, such as cremini, oyster
and king trumpet, sliced or cut into bite-size pieces
- 4 Tbs. (2 fl. oz./60 ml) olive oil
- Kosher salt and freshly ground pepper, to taste
- 3/4 lb. (375 g) skirt steak, halved crosswise
- 2 Tbs. minced shallots
- 1 tsp. Dijon mustard
- 1 Tbs. sherry vinegar
- 5 oz. (155 g) mixed baby salad greens
- 4 radishes, trimmed, halved and thinly sliced
- 2 tsp. finely chopped fresh flat-leaf parsley
Heat a cast-iron skinny grill over medium-high heat until hot. In a bowl, toss the mushrooms with 1 Tbs. of the olive oil and season with salt and pepper. Place the mushrooms in a single layer on the grill and cook, turning once, until tender and dark brown grill marks appear on both sides, 7 to 8 minutes total. Transfer to a bowl.
Heat a cast-iron skinny griddle over medium-high heat until hot. Season the skirt steak generously with salt and pepper. Brush the griddle with 1 Tbs. of the olive oil. Place the steak on the griddle and cook, turning once, until well seared on both sides, 3 to 4 minutes per side for medium-rare, or until done to your liking. Transfer to a cutting board and let rest for 5 minutes.
Meanwhile, in a large bowl, whisk together the remaining 2 Tbs. olive oil, the shallots, mustard and vinegar, and season with salt and pepper. Add the salad greens and radishes and toss gently to coat.
Divide the salad between 2 shallow bowls and top with the mushrooms. Slice the steak across the grain, sprinkle with the parsley and fan the steak on top of the salad. Serve immediately. Serves 2.