Recipe

Dinner

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Skirt Steaks
Olive Oil
Salt & Black Pepper
Onions
Mushrooms
Small Rustic Baguette
Fresh Baby Spinach

Steak Sandwiches

Total time: 60 min
Servings: 2
  • 1 Skirt Steaks (NEW YORK STRIP LOIN STEAK)
  • 3 tbsp. Olive Oil, divided
  • 1/4 tsp. Salt & Black Pepper
  • 1 c. Onions, sliced
  • 1 c. Mushrooms, sliced
  • 1 Small Rustic Baguette
  • 2 c. Fresh Baby Spinach
  • Take the steak out of the fridge and let it sit at room temperature for 30 minutes before cooking.
  • Preheat the oven to 400F.
  • Preheat a medium skillet over medium-high heat. Add 1 tablespoon of olive oil. Season the room-temperature steak well with salt and pepper. Add to the pan and sear for 3 minutes on each side. Take the steak out of the pan, place it on a plate, and let it rest for 5 minutes.
  • Meanwhile, return the skillet to the heat and add 1 tablespoon of oil, the onions, and mushrooms and cook for 4 to 5 minutes, or until the onions are soft and the mushrooms are lightly browned.
  • Slice the baguette horizontally in half lengthwise. Brush with the remaining 1 tablespoon olive oil and toast in the oven for 4-5 minutes, until lightly toasted.
  • Add the spinach to the skillet with the mushrooms and onions, season it with salt and pepper, and cook until the spinach is wilted. Remove from the heat and dish up on a plate with the steak.