Eric Riperts Seared Skirt Steak and Spinach Salad with Red Wine Shallot Vinaigrette Recipe

Ingredients

• 2 cups dry red wine
• 2 shallots, finely diced
• 2 sprigs Italian parsley
• 2 thyme sprigs
• 1 teaspoon cracked black peppercorns
• Black pepper, freshly ground
• Sea salt
• 2 tablespoons red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 tablespoons canola oil
• 1 1/2 pounds skirt steak, trimmed to four 6-inch wide steaks
• 3 cups fresh baby spinach
• 4 large white button mushrooms, cleaned and thinly sliced

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