Eric Ripert's Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette

Name: Eric Ripert's Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Global
Ingredients: 710 milliliters fresh baby spinach; 2 Tbsps canola oil; 473 milliliters dry red wine; 118 milliliters extra virgin olive oil; 2 sprigs Italian parsley; 1 teaspoon cracked black peppercorns; 2 Tbsps red wine vinegar; 4 servings sea salt and freshly ground black pepper; 2 shallots, finely diced; 680 grams skirt steak, trimmed to four 6-inch wide steaks; 2 thyme sprigs; 4 larges white button mushrooms, cleaned and thinly sliced

Need It will be a hit at your valentin day event. A mixture of baby spinach, canolan oil, button mushrooms, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the red wine vinegar you could follow this main course with the Cherry-Berry Pie as a dessert. From preparation to the plate, this recipe takes about 30 minutes.

Instructions

In a small saucepan, combine the red wine, shallots, parsley, and thyme. Bring to a simmer over medium-high heat, and cook until reduced by half. Turn off the heat and discard the parsley and thyme sprigs.

Ingredients you will need

Thyme

Red Wine

Shallot

Parsley

Equipment you will use

Sauce Pan

Add the cracked pepper and season with salt to taste.

Ingredients you will need

Cracked Pepper

Salt

Whisk in the red wine vinegar and olive oil, and set aside.

Ingredients you will need

Red Wine Vinegar

Olive Oil

Equipment you will use

Whisk

Pour the canola into a large cast-iron skillet set over high heat. Season the steaks with salt and pepper on both sides. When the oil starts to smoke, add the steaks. For medium-rare, cook for two to three minutes a side. When done, set steaks aside on a cutting board and let them rest for at least five minutes.

Ingredients you will need

Salt And Pepper

Steak

Cooking Oil

Equipment you will use

Cutting Board

Frying Pan

While the steaks are resting, warm the vinaigrette back up in the saucepan over low heat.

Ingredients you will need

Vinaigrette

Steak

Equipment you will use

Sauce Pan

Combine the spinach and mushrooms in a large bowl, and then stir in just enough of the warm vinaigrette to lightly dress the greens. Start with a few tablespoons and go from there. Season to taste with salt and pepper.

Ingredients you will need

Salt And Pepper

Vinaigrette

Mushrooms

Spinach

Greens

Equipment you will use

Bowl

Divide the salad mixture between four plates. Slice the steaks against the grain into 1/4-inch pieces, and then divide the slices up between the plates.

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Steak

Grains

Drizzle a little more of the vinaigrette on top of the slices.

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Vinaigrette

Serve immediately.

Equipment

Ingredients

Servings:

710milliliters

fresh baby spinach 2Tbsps

canola oil 473milliliters

dry red wine 118milliliters

extra virgin olive oil 2sprigs

Italian parsley 1teaspoon

cracked black peppercorns 2Tbsps

red wine vinegar 4servings

sea salt and freshly ground black pepper 2

shallots, finely diced 680grams

skirt steak, trimmed to four 6-inch wide steaks 2

thyme sprigs 4larges

white button mushrooms, cleaned and thinly sliced

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak works really well with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. You could try Miranda Lambert County Road Merlot Wine. Reviewers quite like it with a 4.4 out of 5 star rating and a price of about 28 dollars per bottle.