Skirt Steak and Mushroom Salad with Mint-Pistachio Pesto

Name: Skirt Steak and Mushroom Salad with Mint-Pistachio Pesto
Total time: 130 min
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

www.kosher.com

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. I

View full recipe on www.kosher.com

Login or Signup to bookmark recipes from your favorite sites, build shopping lists, and create your own recipes. For the cooking instructions, visit the original recipe at www.kosher.com.

Share this recipe:

Cooking tools: