This was my first time cooking skirt steak. I have eaten it many times. When Hubs and I go out he usually orders a softer piece of meat like a filet or short ribs and I usually order a chewier saltier piece like hanger or skirt. So I was really looking forward to making this recipe!
I loved the idea of dressing this down by making a salad. This is a perfect dinner for a warm summer night or after a three day Yom Tov when all you did was eat heavy for the last few days.
Hubs LOVES cilantro, anytime he hears the word herb he says, “I love cilantro”. He was so excited to hear that this salad had a cilantro dressing! I seared the steak for 4 minutes on each side since we like it on the medium side. Meanwhile I opened and drained the cans of corn and black beans (hello time management) and prepared the salad. While the steak was resting I whisked the dressing together.
Before I dove in, I took the picture and then sat back for a second. First thought was- “I would pay for a salad like that in a restaurant”! It was such a good feeling knowing that I could cook up something that looked that good! Now to see if it tasted as good as it looked. The sweet cilantro dressing and corn offset the saltiness of the steak perfectly! Every forkful I took I tried to taste everything all together. The cool lettuce and tomatoes with the warm steak and dressing just kept me digging in.