Skirt Steak with Bok Choy and Mushrooms

Ingredients

• Beef plate

  Inside skirt steak, separable lean only, trimmed to 1/4" fat, all grades, raw

  16 oz or 454g

• Garlic

  Raw

  4 cloves, minced or 12g

• Soy sauce

  Made from soy (tamari)

  8 tbsp or 144g

• Brown sugar

  2 tbsp or 18g

• Rice wine vinegar

  2 tbsp or 30g

• Ginger root

  Raw

  2 tbsp or 12g

• Sesame oil

  Salad or cooking

  2 tsp or 9g

• Crushed red pepper flakes

  1 tsp or 0.3g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  6 medium or 90g

• Olive oil

  Salad or cooking

  3 tbsp or 41g

• Butter

  Unsalted

  3 tbsp or 43g

• Baby Bok Choy

  Melissa's

  3 head or 510g

• Mushrooms

  Shiitake, raw

  6 mushroom or 114g

• Mayonnaise

  Regular, with salt

  1 cup or 220g

• Sauce, hot chile, sriracha

  6 tsp or 30g

Directions

1. Place the skirt steak in a 1-gallon resealable plastic bag.
2. In a small bowl, whisk together the garlic, soy sauce, brown sugar, rice wine vinegar, ginger, sesame oil, chili flakes, and scallion whites. Pour two-thirds of the marinade over the steak, reserving the rest. Seal the bag, removing as much air as possible, and let marinate for at least 10 minutes.
3. In another small bowl, whisk together the mayonnaise and sriracha.
4. Heat two-thirds each of the olive oil and butter in a large cast iron skillet over medium-high heat. Remove the steak from the marinade and sear on each side until cooked to the desired temperature, about 3 to 4 minutes per side for medium rare. Remove the steak to a cutting board to rest.
5. Add the remaining olive oil and butter to the skillet. Add the bok choy, cut side down, and sprinkle the mushrooms around the skillet. Allow to brown and cook for 2 to 3 minutes. Flip the bok choy, whisk the reserved marinade, pour into the skillet, and let reduce slightly. Remove from heat.
6. Slice the steak against the grain. Transfer the bok choy to a platter with any sauce from the skillet, top with the shiitake mushrooms, arrange the sliced steak along the edges, and garnish with the reserved scallion greens.
7. Serve drizzled with the sriracha mayo.

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