Skirt steak with potatoes and mushrooms
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 490, total fat 27 G., saturated fats 8 G., proteins 37 G., carbohydrates 28 G., fiber 4 G., cholesterol 106 mg, sodium 643 mg, sugar 3 G.
Calories 490, total fat 27 G., saturated fats 8 G., proteins 37 G., carbohydrates 28 G., fiber 4 G., cholesterol 106 mg, sodium 643 mg, sugar 3 G.
Flavorful, juicy beef, potatoes, and fried mushrooms complement each other beautifully in any combination, and this dish utilizes them all. Pan-fry the steak and serve it with potatoes, mushrooms, and spinach for a juicy side dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 450 g potatoes, cut into 2.5 cm pieces.
- 1 skirt steak weighing 600 g, cut into 4 pieces
- 3 tablespoons extra-virgin olive oil
- 1 large shallot, thinly sliced
- 1 package (280 g) baby spinach (about 8 cups)
- 1 tbsp unsalted butter
- 220 g brown mushrooms (cremini), cut into 4 pieces
- 1/3 cup dry white wine
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Cooking the dish according to the recipe:
- Preheat the oven to broil. Place the potatoes in a medium saucepan and cover with water to a depth of 2.5 cm; season with salt. Bring to a boil and cook until the potatoes begin to soften, 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 the shallots and cook, stirring, until slightly softened, about 2 minutes. Add the spinach and sprinkle with 1/2 teaspoon salt and a few turns of the black peppercorns. Cook, stirring, until the spinach wilts and the liquid has evaporated, about 3 minutes. Transfer to a bowl and set aside.
- Wipe out the skillet, add 1 tablespoon of olive oil, and heat over medium-high heat. Add the steak and cook until crispy, about 4 minutes per side. Transfer to a plate and let rest.
- Drain all the fat from the skillet. Melt the butter in the skillet. Add the mushrooms and cook, stirring occasionally, until wilted, about 3 minutes. Add the remaining shallots, potatoes, wine, 1/2 teaspoon salt, and a pinch of freshly ground black pepper. Drizzle with the remaining 1 tablespoon olive oil. Grill in the oven until golden brown, about 8 minutes.
- Mix the spinach with the potatoes. Slice the steak against the grain and serve with the vegetables.
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