A deliciously filling dinner salad that can be prepared in just a few minutes. As with all my other Pesach recipes, the salt amounts listed are for kosher salt only. If you are using regular iodized table salt, please make sure to reduce the salt amounts.
- 4 ServingsServings
- 3 tablespoon extra light olive oil, divided
- 1 1/4 pound skirt steak
- 1 1/2 cup baby bella mushrooms, sliced (1/2 of a ten ounce package)
- 1 cup grape tomatoes, halved
- 1/2 red onion, sliced
- 1 head romaine lettuce (or 1 ten ounce bag)
- 2 tablespoon red wine vinegar
- 4 tablespoon olive oil
- 1 clove garlic, crushed
- 3/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
Soak skirt steak in water for a few hours or overnight, to remove some of the saltiness. Pat dry.
In a small bowl, combine the red wine vinegar, olive oil, crushed garlic, salt and pepper. Set aside.
Heat a large dry skillet over medium heat. When you feel the heat rising from the pan, add 1 tablespoon of olive oil. Cut the steak as necessary to fit into the pan. Sear skirt steak, 5 minutes per side for medium, or until desired doneness, in batches as necessary. Transfer steak to cutting board and let rest 5 minutes.
Using the same pan, sauté the sliced mushrooms in the remaining 2 tablespoons of olive oil for 2 minutes.
Slice steak on slight diagonal, across the grain, in ¼ inch slices.
Arrange romaine lettuce greens on 4 dinner plates. Top with sliced red onion, sautéed mushrooms, and halved grape tomatoes. Drizzle a bit of dressing over each salad. Garnish with sliced steak.