This is what you'll need:
1 lb of skirt steak
1 tbs horseradish
2 garlic cloves
4 cups mixed greens
1/2 lb mixed mushrooms ( I did common and portobello)
salt & pepper to taste
1 tbs balsamic vinegar
Combine horseradish, garlic clove and a bit of EVOO in a bowl. (I added a dash of balsamic to this as well) and rub over one side of meat.
Use a grill pan or a real live grill for these, skirt steak is meant to be served medium-rare so they'll need about 10 minutes MAX on the heat.
Chop your mushrooms into chunks or slice them, whatever you fancy.
Take the juice of half a lemon, 1 (or a little less) tablespoon olive oil, a splash of balsamic vinegar and salt & pepper to season the greens and mushrooms.
When your meat is finished resting (about 5 minutes while covered with foil), slice and serve over top of greens. Simple, right? Right! And so, so good. I'm making monkey bread tomorrow night while Ryan's working. I hope it lasts longer than 2 days this time ;)...stay tuned for that!