Skirt Steak With Mushroom Hash

Total Time:
40 min
10 min
30 min

4 servings

  • 1 pound Yukon Gold or red-skinned potatoes, cut into 1-inch chunks
  • Kosher salt
  • 1 1/4 pounds skirt steak, cut into 4 pieces
  • Freshly ground pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 large shallot, sliced
  • 1 10 -ounce package baby spinach (about 8 cups)
  • 1 tablespoon unsalted butter
  • 8 ounces cremini mushrooms, quartered
  • 1/3 cup dry white wine
  • Preheat the broiler. Put the potatoes in a medium saucepan and cover with water by 1 inch; season with salt. Bring to a boil and cook until the potatoes just start softening, about 5 minutes; drain and set aside. Season the steak with salt and pepper and set aside.

  • Meanwhile, heat 1 tablespoon olive oil in a large ovenproof skillet over medium-high heat. Add half of the shallot and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and season with 1/2 teaspoon salt and a few of grinds of pepper. Cook, stirring, until the spinach is wilted and the liquid evaporates, about 3 minutes. Remove to a bowl; set aside.

  • Wipe out the skillet; add 1 tablespoon olive oil and heat over medium-high heat. Add the steak and cook until browned, about 4 minutes per side. Transfer to a plate and let rest.

  • Pour out any drippings from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, 1/2 teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes.

  • Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.

  • Photograph by Justin Walker

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