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June 8 2014

Skirt steak salad

My recipe is a great meat salad that is not only hardy, but light and can be a crowd pleaser at your next outing. I hope you enjoy and til next month.Bon Appetite.
Skirt steak salad                serves 4

4 –  6oz. pieces of Skirt steak
2 clove garlic (crushed)
2 sprig’s fresh rosemary (minced)
¼ cup extra virgin olive oil
Fresh ground sea salt and pepper to season
  1. In a bowl, place the steak in and rub the garlic all over the meat and leave in the bowl.
  2. Add the rosemary, salt, and pepper coating well.
  3. Pour the oil over and let sit 24 hour’s.
 For the salad:
1 head Romaine heart
1 lb. – baby spinach (washed)
1 cup – crumbled bleu cheese
1 cup grated- smoked gouda
½ cup marinated cooked beets
½ cup – ripe grape tomatoes
½ cup – cucumber slices
4 slices – red onion
    1 cup – Buttermilk dressing
  1.   Preheat a gas or charcoal grill.
  2. Add steaks and cook to medium rare and pull off to let rest for 10 minutes.
  3. In a mixing bowl, place both lettuces and the cheeses.
  4. Pour the dressing in to coat and evenly distribute the cheese.
  5. Portion the mixture onto 4 chilled plates.
  6. Divide all the other fixings on the plates. 

    on a cutting board with a very sharp knife, slice each piece of meat at a bias and as thin as possible. Place on the salad . serve with extra dressing if desired.