Skirt Steak and Mushroom Salad with Mint-Pistachio Pesto - Kosher.com

Ingredients

• 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
• 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