No, I am not a rabbit, but I am a sucker for a good salad. Salads are extremely versatile and can be tailored to your particular taste. My husband made it very clear that he is tired of chicken and misses red meat, so tonight’s dinner was created just for him!
Skirt steak is meat from the plate of a cow, located below the ribs. This cut of meat is slightly tougher than other cuts, but is packed full of flavor. Keep the steak seasoning to a minimum and let the natural taste of the meat shine. Get in and out of the kitchen in 30 minutes with this quick and easy steak salad.
Ingredients
-1lb Skirt Steak, thinly sliced
-1 cup grape tomatoes, halved
-½ cucumber, sliced and halved
-½ cup red onion, thinly sliced
-8 cups Romaine (or more, I like my salads nice and big)
-1 cup feta crumbles
Dressing
- 2Tbsp extra virgin olive oil
- 2Tbsp Balsamic glaze
- ¼ cup red wine vinegar
- 1-2tsp dried oregano
- Salt, to taste
Directions
1. Open the skirt steak and pat dry. Coat w/ extra virgin olive on and rub with salt and pepper to taste. Let marinate in the fridge for 30 minutes. *Pro tip: marinate steak the night before so it is ready to go!
2. Heat a frying pan on high heat. Spray with nonstick spray. Sear each side of the steak for 3-5 minutes, depending on level of doneness preferred (lower times = more rare steak, high time = more well done steak)
3. Once seared to likeness, remove from the hot pan and place on a cutting board. Let rest for 10-15 minutes to allow juices to flow
4. While the meat is resting, prep salads on a large plate using the romain, red onion, grape tomatoes, cucumber and feta
5. Now is also a good time to make the dressing. Combine all ingredients and whisk until combined. The dressing will have a slight tangy flavor. If tangy isn’t your thing, try a Greek or Italian dressing instead. *Pro tip: make the dressing the night before and pour yourself a glass of wine to pass the time instead!
6. Cut the steak against the grain of the meat into strips and add to the top of the salad.
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