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This is not just another skirt steak salad. It gets most of its fantastic favor from its marinated components, for a really show-stopping result. It doesn’t take much to transform fresh spinach into something really special! Topping the salad with mint-pistachio pesto takes it over the top….
8 ounces (225 grams) baby spinach leaves
1 red onion, sliced into thin rings
2 tablespoons lemon juice
3/4 teaspoon kosher salt
a pinch sugar (optional)
2 lb (1 kg) skirt steak
1/4 cup Bartenura Olive Oil
4 cloves garlic, crushed or 4 cubes Gefen Frozen Garlic
1 teaspoon Worcestershire sauce (fish free)
pinch black pepper
oil, for coating pan
12 ounces baby bella mushrooms, sliced
2 tablespoons Bartenura Olive Oil
1/4 teaspoon salt
pinch black pepper
2 tablespoons Tio Pepe or other sherry cooking wine
1 cup packed fresh mint leaves
1/4 cup packed fresh parsley leaves
1/4 cup shelled pistachio nuts
1/2 cup Gefen Extra-Light Olive Oil
1 clove garlic
1/2 teaspoon salt
Place red onion, lemon juice, kosher salt, and sugar in a small bowl. Allow to stand one hour, tossing occasionally.
Soak skirt steak in water for 15 minutes to remove excess salt. Combine olive oil, garlic, Worcestershire sauce, and pepper in a bowl. Add the skirt steak and marinate for 30 minutes to an hour.
Heat a large frying pan with a little oil. Add the skirt steak pieces once the pan is hot. Sear for three minutes each side or until cooked to desired temperature. Allow to sit for 10 minutes and slice against the grain.
Place sliced mushrooms in a medium-sized saucepan with olive oil. Sprinkle with salt and pepper. Brown over medium-high heat, stirring occasionally. After five minutes, add the sherry cooking wine. Raise the heat and stir until all the liquid is absorbed. Remove mushrooms from heat. Cool.
Place all pesto ingredients in a blender. Puree until completely smooth.
Prepare six salad plates. You can either mix all ingredients in a large salad bowl and toss with the desired amount of pesto, then divide evenly among the salad plates; or you can layer the salad ingredients on each plate and top each plate with a dollop of pesto.
Styling: Rivky Kleiman Photography: Hudi Greenburger
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