A deliciously filling dinner salad that can be prepared in just a few minutes. As with all my other Pesach recipes, the salt amounts listed are for kosher salt only. If you are using regular iodized table salt, please make sure to reduce the salt amounts.
Skirt Steak Salad
Servings
4 Servings
Ingredients
- 3 tablespoon extra light olive oil divided
- 1 1/4 pound skirt steak
- 1 1/2 cup baby bella mushrooms sliced (1/2 of a ten ounce package)
- 1 cup grape tomatoes halved
- 1/2 red onion sliced
- 1 head romaine lettuce or 1 ten ounce bag
- 2 tablespoon red wine vinegar
- 4 tablespoon olive oil
- 1 clove garlic crushed
- 3/4 teaspoon Kosher salt
- 1/8 teaspoon black pepper
Instructions
- Soak skirt steak in water for a few hours or overnight, to remove some of the saltiness. Pat dry. In a small bowl, combine the red wine vinegar, olive oil, crushed garlic, salt and pepper. Set aside. Heat a large dry skillet over medium heat. When you feel the heat rising from the pan, add 1 tablespoon of olive oil. Cut the steak as necessary to fit into the pan. Sear skirt steak, 5 minutes per side for medium, or until desired doneness, in batches as necessary. Transfer steak to cutting board and let rest 5 minutes.
- Using the same pan, sauté the sliced mushrooms in the remaining 2 tablespoons of olive oil for 2 minutes. Slice steak on slight diagonal, across the grain, in ¼ inch slices. Arrange romaine lettuce greens on 4 dinner plates. Top with sliced red onion, sautéed mushrooms, and halved grape tomatoes. Drizzle a bit of dressing over each salad. Garnish with sliced steak.
you can rinse the meat and marinate it if you are worried about saltiness. you can use ribeye, and chuck steak. i like to marinate my steaks for added flavor. I use 1/2 cup pomegranate juice, or beer, or wine and 3 tablespoons fresh lemon juice, 3-4 garlic cloves-smashed, some fresh or dried rosemary and thyme and 3 tablespoons extra virgin olive oil.
enjoy!
i never used skirt steak before – do i have to soak it in water?
what other cut can i use for steak salad?
thank you!