Ingredients:
- 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
Directions:
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.
Williams-Sonoma Kitchen
Recommended Products:
-
$119.95
-
$17.95 – $69.95
