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

20120620-211564-dinner-tonight-eric-ripet-steak-salad-primary

Course Salads Prep Time 20m Total Time 30m

Ingredients in this Recipe

1 1/2 pounds skirt steak, trimmed to four 6 inch wide steaks
1 teaspoon cracked black peppercorns
1/2 cup extra virgin olive oil
2 cups dry red wine
2 shallots, finely diced
2 sprigs Italian parsley
2 tablespoons canola oil
2 tablespoons red wine vinegar
2 thyme sprigs
3 cups fresh baby spinach
4 large white button mushrooms, cleaned and thinly sliced
sea salt and freshly ground black pepper

Recipe Preparation

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