Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette
- 2 cups dry red wine
- 2 shallots, finely diced
- 2 sprigs Italian parsley
- 2 thyme sprigs
- 1 teaspoon cracked black peppercorns
- sea salt and freshly ground black pepper
- 2 tablespoons red wine vinegar
- 1/2 cup extra virgin olive oil
- 2 tablespoons canola oil
- 1 1/2 pounds skirt steak, trimmed to four 6-inch wide steaks
- 3 cups fresh baby spinach
- 4 large white button mushrooms, cleaned and thinly sliced
- This recipe is gluten-free
- Produce
- Baby spinach, fresh (3 cups)
- Button mushrooms, large white (4)
- Italian parsley (2 sprigs)
- Shallots (2)
- Thyme, sprigs (2)
- Meat
- Skirt steak (1 1/2 pounds)
- Condiments
- Red wine vinegar (2 tablespoons)
- Cooking & Baking
- Canola oil (2 tablespoons)
- Olive oil, extra virgin (1/2 cup)
- Peppercorns, cracked black (1 teaspoon)
- Sea salt and freshly ground black pepper (1)
- Beer, Wine & Liquor
- Red wine, dry (2 cups)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published June 25, 2012 (7 months ago).
64 people saved this recipe.
