Quick N Easy

 I decided to throw myself back into the sauna, aka my kitchen in the summer, for a little dinner tonight. All I want to eat is salads and fruits since its 100+ out these days. I went with horseradish skirt steak over a bead of mushrooms and greens. And...YUM! I even have some left over for lunch tomorrow, lucky me!

This is what you'll need:

1 lb of skirt steak
1 tbs horseradish
olive oil
2 garlic cloves
4 cups mixed greens
1/2 lb mixed mushrooms ( I did common and portobello)
1 lemon
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.

Start the sautee process about 5 minutes into your meat grilling. Mushrooms don't take too long to cook, and if you cook them too long they begin to be super chewy. When they're finish be sure to dump out the excess liquid before transferring them into the greens because they tend to lose a lot of moisture when cooking.

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!