SKIRT STEAK WITH MUSHROOM HASH

Skirt Steak with Mushroom Hash image

Number Of Ingredients 8

1 pound Yukon Gold or Red Potatoes, cut in 1" chunks
1 1/4 pounds Skirt Steak, cut into 4 pieces
3 tablespoons Olive Oil
1 Shallot, large, sliced
10 ounces Baby Spinach
1 tablespoon Unsalted Butter
8 ounces Cremini or other Mushrooms
1/2 cup Dry White Wine

Steps:

Preheat Broiler.
Put potatoes in medium saucepan and cover with water by one inch. Season with salt. Bring to a boil and cook until the potatoes just start softening -- about 5 minutes. Drain and set aside.
Season the steak with salt and pepper and set aside.
Heat 1 tablespoon of oil in large ovenproof skillet over medium high heat. Add half of the shallot and cook, stirring, until slightly softened. About 2 minutes. Add the spinach and season with 1/2 teaspoon of salt and a few grinds of pepper. Cook stirring, until spinach is wilted and the liquid evaporates. About 3 minutes. Transfer to a bowl and set aside.
Wipe out skillet and add 1 tablespoon olive oil and heat over medium high heat. Add the steak and cook until brwoned, about 4 minutes per side. Transfer to a plate and let rest.
Pour out any drippings from the skillet. Melt the butter and add the mushrooms. Cook, stirring occasionally, until wilted, about 3 minutes. Stir in the remaining shallot, the potatoes, wine, 1/2 teaspoon salt and a few grinds of pepper. Drizzle with the remaining 1 tablespoon olive oil. Broil until browned, about 8 minutes.
Stir the spinach into the potato mixture. Slice the steak against the grain and serve with hash.