Skirt Steak with Mushroom Hash

  • Level: Easy
  • Total: 40 min
  • Active: 40 min
  • Yield: 4 servings
  • Nutrition Info
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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


  1. 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.
  2. 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 ½ 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.
  3. 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.
  4. 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, ½ teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, 8 minutes.
  5. Stir the spinach into the potato mixture. Slice the steak against the grain and serve with the vegetables.

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