Skirt Steak with Mushroom Hash
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 490
- Total Fat
- 27 grams
- Saturated Fat
- 8 grams
- Cholesterol
- 106 milligrams
- Sodium
- 643 milligrams
- Carbohydrates
- 28 grams
- Dietary Fiber
- 4 grams
- Protein
- 37 grams
- Sugar
- 3 grams
- Total: 40 min
- Active: 40 min
Ingredients
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
Directions
- 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 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.
- 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, ½ 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.