Skirt Steak with Grilled Scallions, Mushrooms, and Baby Sweet Potatoes

Skirt Steak with Grilled Scallions, Mushrooms, and Baby Sweet Potatoes

Hello, 30 minute dinner! You're looking mighty fine today! Whip this meal up with this fancy (not really) homemade salad dressing, and you'll impress everyone you know!

GRADE

Serves: 4

Cost: $

Skill Level: Easy

Time to Make: 30 minutes

INGREDIENTS

1 pound skirt steak

2 small bunches of scallions

12 ounces of shiitake mushrooms

8-10 baby sweet potatoes

Olive oil or canola oil

Flaky sea salt and fresh cracked pepper

For the Dressing

Juice from 1 lemon

1 tablespoon Mascarpone cheese (or heavy cream, sour cream to taste)

2 garlic cloves

3 teaspoons whole grain Dijon mustard

Extra virgin olive oil

Flaky sea salt and fresh cracked pepper

For Serving

Arugula

METHOD

Prep Ingredients: Preheat the oven to 425ºF. Trim the scallions, remove the stems from the shiitake mushrooms and cut the caps into thick slices. Halve the baby sweet potatoes. Pat the steak dry and season with salt and pepper. Allow to come to room temperature.

Make the dressing: Combine all the ingredients for the dressing in a food processor and pulse until smooth, continue adding extra virgin olive oil until the dressing reaches your desired consistency, usually about 1/4 cup or a little more. Chill until ready to serve.

In a grill pan, or roasting pan, toss the baby sweet potatoes and 2 tablespoons of olive oil and season with a little salt and pepper. Roast, cut side down, for 20 minutes. After 20 minutes, add the scallions and mushrooms to the roasting pan and continue roasting until all the vegetables are charred and softened. The potatoes should be fork-tender and the scallions and mushrooms should be very soft but a little crispy and charred around the edges. Once the vegetables are cooked through, remove from the oven, flip the potatoes, and season everything with salt and pepper and toss quickly. Set aside and keep warm.

While the vegetables are roasting, heat 1 tablespoon of olive oil in a skillet over medium high until almost smoking. Cook the skirt steak for 3-5 minutes per side until a thermometer reads 130º-135ºF for medium rare. Remove from the skillet and allow the steak to rest for 5-10 minutes before slicing.

To Serve: Divide scallions and mushrooms between plates and top with steak slices, arrange arugula and sweet potatoes around the steak and drizzle the arugula with a little dressing. Enjoy!

Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!