Skirt Steak with Shallots and Sauteed Watercress

By á-8497

Real Simple, March 2012

Hands-on Time: 30 min
Total Time: 30 min

Ingredients

• 2 tablespoons plus 1 teaspoon olive oil
• 4 large shallots, sliced
• 2 sprigs fresh thyme
• kosher salt and black pepper
• 2 tablespoons red wine vinegar
• 1 tablespoon unsalted butter
• 1 1/2 pounds skirt steak, cut into 4 pieces
• 10 ounces cremini mushrooms, stems trimmed and thinly sliced
• 2 bunches watercress, thick stems removed (about 6 cups)

Preparation

Step 1

1. Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the shallots, thyme, and ¼ teaspoon each salt and pepper. Cook, stirring occasionally, until the shallots are tender, 4 to 6 minutes. Remove from heat and remove the thyme sprigs. Add the vinegar and butter and stir until melted. Transfer to a small bowl.

2. Wipe out the skillet and heat 1 teaspoon of the remaining oil over medium heat. Season the steak with ½ teaspoon each salt and pepper and cook, 3 to 5 minutes per side for medium-rare. Let rest for 5 minutes before serving.

3. Meanwhile, heat the remaining tablespoon of oil in a second large skillet over medium-high heat. Add the mushrooms and ¼ teaspoon each salt and pepper and cook, tossing occasionally, until browned, 4 to 6 minutes. Add the watercress and cook, tossing, until tender, 2 to 4 minutes more. Serve the steak with the watercress mixture and top with the shallots.