Skirt Steak With Fried Egg Oyster Mushrooms And Pa... Recipe

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Skirt Steak With Fried Egg Oyster Mushrooms And Pa...
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Ingredients
30
Count
Nutrition
1224
Calories
Total time
15
Minutes
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Ingredients:

Directions:

  1. Lemon Vinaigrette:
  2. In a bowl combine the oil, lemon juice, shallots, and salt and whisk until the vinaigrette emulsifies. Add the rosemary sprig, cover and set aside 1 hour. Remove the rosemary before using. Keeps well if refrigerated for up to 1 week.
  3. Add the oil to a medium skillet over medium-high heat. Add the garlic, and once the garlic is fragrant, add the mushrooms and season with salt and pepper. Continue cooking until the mushrooms are soft and golden in color, about 5 minutes. Remove from the heat and transfer the mushrooms to a bowl. Add the vinaigrette and toss to coat. Set aside.
  4. Season the meat with salt and pepper and place in a cast-iron skillet over medium-high heat. Cook the meat for 3 to 4 minutes on each side, until browned all over. Remove from the heat and transfer the meat to the bowl with the mushrooms, resting the meat on top to allow the juices to drip onto the mushrooms. Keep in warm place until ready to use.
  5. In a medium-hot skillet, heat the butter and fry the eggs, two to four at a time, depending on the size of your skillet. Flip the eggs half-way through and cook until the yolk is solid around the edges and oozy in the middle. Season the eggs with salt and pepper.
  6. Thinly slice the meat against the grain. Cut the ciabatta rolls in half and scoop out some of the bread from the top halves. Place slices of the meat on each bottom half and top with the mushrooms, followed by the eggs. Close the sandwiches, cut into halves, and serve.
  7. Parsley Vinaigrette:
  8. In a bowl, combine all the ingredients and mix well. Keeps well if refrigerated for up to 3 or 4 days.
  9. Pistachio Vinaigrette:
  10. Preheat the oven to 350 degrees.
  11. Pour the pistachios onto a sheet pan and toast in the oven for 5 to 10 minutes. Remove and transfer 4 tbs of pistachios to a blender or food processor. Add the oil, vinegar, 1/2 cup water, parsley, salt, and pepper to taste, and blend the vinaigrette until smooth. Finely chop the remaining 1 tbs pistachios and add to the vinaigrette. Keeps well if refrigerated for up to 3 to 4 days.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 1223.72 Kcal (5123 kJ)
Calories from fat 1065.46 Kcal
% Daily Value*
Total Fat 118.38g 182%
Cholesterol 274.96mg 92%
Sodium 1656.05mg 69%
Potassium 785.44mg 17%
Total Carbs 12.2g 4%
Sugars 3.42g 14%
Dietary Fiber 2.72g 11%
Protein 33.35g 67%
Vitamin C 18.7mg 31%
Vitamin A 0.1mg 2%
Iron 4.4mg 25%
Calcium 58.7mg 6%
Amount Per 100 g
Calories 306.27 Kcal (1282 kJ)
Calories from fat 266.66 Kcal
% Daily Value*
Total Fat 29.63g 182%
Cholesterol 68.82mg 92%
Sodium 414.47mg 69%
Potassium 196.58mg 17%
Total Carbs 3.05g 4%
Sugars 0.85g 14%
Dietary Fiber 0.68g 11%
Protein 8.35g 67%
Vitamin C 4.7mg 31%
Iron 1.1mg 25%
Calcium 14.7mg 6%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 33.8
    Points
  • 35
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium,
  • High in Total Fat

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