Eric Riperts Seared Skirt Steak and Spinach Salad with Red Wine Shallot Vinaigrette Recipe

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

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

By Serious Eats
30 minutes

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Details
  • Servings:   4
  • Calories:   768
  • Protein:   37g
  •  
  • Fiber:   2g
  • Sugar:   4g
  • Carb Total:   9g
  •  
  • Trans Fat:   2g
  • Saturated:   13g
  • Fat Total:   56g
  •  
  • Diet:   Low-Carb
  • Meal:   lunch, dinner
  • Dish:   main course
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Cuisine
  • french
Comments
Ingredients
  • 2 cups dry red wine
  • 2 shallots, finely diced
  • 2 sprigs Italian parsley
  • 2 thyme sprigs
  • 1 teaspoon cracked black peppercorns
  • sea salt and freshly ground black pepper
  • 2 tablespoons red wine vinegar
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons canola oil
  • 1 1/2 pounds skirt steak, trimmed to four 6-inch wide steaks
  • 3 cups fresh baby spinach
  • 4 large white button mushrooms, cleaned and thinly sliced
Instructions

Eric Ripert's Seared Skirt Steak and Spinach Salad with Red Wine-Shallot Vinaigrette Recipe serves 4 original recipe by Serious Eats.

View original preparation instructions

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