Trying out a mushroom & Swiss Angus burger in a recent taste test provided me with a much-needed reminder that there's really no combination like steak, mushrooms, and Swiss cheese to please a crowd of meat eaters. I've got a speedy weeknight dinner planned that makes the most of leftover skirt steak by serving it alongside a slivered mushroom salad.
Because skirt steak is a thin cut, it already cooks quickly, but slicing it up into pieces, as this recipe suggests, means your meal will be ready even sooner. Make your family and friends happy when you make this tonight. 3 tablespoons fresh lemon juice Serves 4.
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
3 tablespoons fresh lemon juice