
By Gabby Mougey
Marinated Skirt Steak salad
This Simple Grilled Steak Salad is on repeat in our house right now and I don’t think I’ll ever get sick of it 😋
Ingredients:
Marinated Skirt Steak:
1/3 cup low sodium soy sauce
1/4 cup fresh lemon juice
1/3 cup olive oil
2 garlic cloves, minced
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 1/2 lb skirt or flank steak
Simple Green Salad:
3 cups arugula, roughly chopped
3 cups romaine, roughly chopped
1 medium cucumber, chopped
1 avocado, cubed
2 green onions, chopped
3 oz feta cheese, crumbled
1 oz freshly grated Parmesan cheese to top
Crispy Shallot Vinaigrette:
1/3 cup olive oil
1 large shallot or 2 small shallots, peeled and thinly sliced
2 tbsp red wine vinegar
1/2 lemon juice and zest
1 tsp honey
1/2 tsp dijon mustard
Pinch of kosher salt and pepper
Directions:
First, marinate the steak. In a small bowl combine the soy sauce, lemon juice, olive oil, garlic, salt and pepper.
Add the steak to a shallow tupperware or plastic bag and pour the marinade over the steak to coat. If using a tupperware, turn the steak halfway through marinating. Marinate for at least 30 minutes up to overnight in the fridge. Let the steak come to room temperature before grilling. This is crucial!!
Next, make the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Add to a jar or bowl and combine with remaining ingredients until blended. Set aside.
Assemble the salad by adding all ingredients to a large mixing bowl. Wait until you’re ready to serve to dress the salad.
Last, grill the steak! Heat your grill or cast iron skillet over medium high heat. Once hot, add your room temperature marinated steak and cook for 3-5 minutes on each side, depending on how you like your steak cooked. Let the meat rest for at least 5 minutes before slicing against the grain into thin slices.
Dress the salad and serve the steak on top. Season to taste and top with freshly grated parmesan cheese.
Updated at: Fri, 27 Sep 2024 20:10:03 GMT
Nutrition balance score
Unbalanced
Glycemic Index
32
Low
Nutrition per recipe
Calories3393.8 kcal (170%)
Total Fat282.3 g (403%)
Carbs54.5 g (21%)
Sugars18.2 g (20%)
Protein175.1 g (350%)
Sodium6683.2 mg (334%)
Fiber16.1 g (57%)
% Daily Values based on a 2,000 calorie diet
Ingredients
0 servings

⅓ cuplow sodium soy sauce

¼ cupfresh lemon juice

⅓ cupolive oil

2garlic cloves
minced

1 teaspoonkosher salt

½ teaspoonfreshly ground black pepper

1.5 lbskirt steak
or flank

3 cupsarugula
roughly chopped

3 cupsromaine
roughly chopped

1cucumber
medium, chopped

1avocado
cubed

2green onions
chopped

3 ozfeta cheese crumbled

1 ozParmesan cheese
freshly grated, to top

⅓ cupolive oil

1shallot
large, peeled and thinly sliced

2 Tbspred wine vinegar

0.5lemon
juice and zest

1 tsphoney

½ tspdijon mustard

kosher salt

pepper
Instructions
Step 1
First, marinate the steak. In a small bowl combine the soy sauce, lemon juice, olive oil, garlic, salt and pepper.
Step 2
Add the steak to a shallow tupperware or plastic bag and pour the marinade over the steak to coat. If using a tupperware, turn the steak halfway through marinating. Marinate for at least 30 minutes up to overnight in the fridge. Let the steak come to room temperature before grilling. This is crucial!!
Step 3
Next, make the Crispy Shallot Vinaigrette, heat the olive oil in a skillet over medium heat. Add the shallots and stir until they’re golden brown, taking care not to burn them. Add to a jar or bowl and combine with remaining until blended. Set aside.
Step 4
Assemble the salad by adding all to a large mixing bowl. Wait until you’re ready to serve to dress the salad.
Step 5
Last, grill the steak! Heat your grill or cast iron skillet over medium high heat. Once hot, add your room temperature marinated steak and cook for 3-5 minutes on each side, depending on how you like your steak cooked. Let the meat rest for at least 5 minutes before slicing against the grain into thin slices.
Step 6
Dress the salad and serve the steak on top. Season to taste and top with freshly grated parmesan cheese.
Notes
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