Seared Skirt Steak With Mushroom Salad

• 3 tablespoons fresh lemon juice
• 4 tablespoons extra-virgin olive oil
• Kosher salt and pepper
• 2 8-ounce packages sliced mushrooms
• 1/2 cup shredded Jarlsberg or Swiss cheese
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 1 1/4 pounds skirt steak

1. In a large bowl, combine the lemon juice, 3 tablespoons of the oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add the mushrooms, cheese, and parsley and toss to combine.
2. Cut the steak into pieces as necessary to fit in a large skillet. Season with 1/2 teaspoon salt and 1/2 teaspoon pepper. Heat the remaining 1 tablespoon of oil in the skillet over medium-high heat. Cook the steak to the desired doneness, 4 to 5 minutes per side for medium-rare.
3. Slice the steak and serve with the mushroom salad.

lemon juice, extravirgin olive oil, kosher salt, mushrooms, swiss cheese, parsley, skirt steak

Taken from www.myrecipes.com/recipe/seared-skirt-steak-with-mushroom-salad (may not work)