You can’t resist yourself to give this steak with a saltys weet glaze sliced on top of peppery arugula with earthy mushrooms a try in your own kitchen.
SERVES: 2
INGREDIENTS:
- 1 garlic clove
- ½ teaspoon kosher or sea salt
- 1½ tablespoons fresh lemon juice
- 1 tablespoon soy sauce
- 2 teaspoons sugar
- 1 pound skirt steak, cut in 2 pieces
- 1 teaspoon olive oil
- 5 large mushrooms, cut into wedges
- ½ red bell pepper, cut into strips
- ½ small red onion, thinly sliced
- 5 ounces arugula (or 1 small head green leaf lettuce)
INSTRUCTIONS:
- Make the garlic-soy mixture by mincing the garlic and mashing with salt to make a paste. Put in a small bowl and stir in the lemon juice, soy sauce, and sugar.
- Put the steak in a large resealable plastic bag and add about two-thirds of the garlic-soy mixture. Remove the air from the bag and seal, then massage the meat to coat with the marinade. Let stand at room temperature for 10 minutes, or refrigerate for up to 2 hours.
- Heat a 10-inch cast-iron skillet over moderately high heat until hot, at least 2 minutes. Add the oil, swirling to coat the pan, and add the steak. Cook on each side, without moving, until browned, about 3 minutes per side for medium-rare. Transfer the steaks to a plate to rest.
- Add the mushrooms and red pepper to the skillet and cook over moderate heat until softened slightly, about 3 minutes.
- Toss the onion and lettuce in a bowl with enough of the remaining garlic-soy mixture to coat, then arrange the salad on two plates. Slice the steak crosswise on an angle and arrange on top of the salad. Top with the mushrooms and red pepper.
VARIATION:
STEAK SANDWICH
- Turn the salad into steak sandwiches: Halve a French baguette crosswise, then lengthwise for 2 sandwiches. Fill with the salad, steak, and cooked vegetables.
