Skirt Steak and Mushroom Salad with Mint-Pistachio Pesto
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
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Cooking tools:
- Blender
- Skillet
- Saucepan
- Mixing bowl
- Serving bowl
- Salad plates
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
- Tongs
- Garlic press
- Kitchen timer
- Stove
- Refrigerator
- Sliced cutting tools
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
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