Marinated Skirt Steak Salad W Crispy Shallot Vinaigrette

• temps total: 39 minutes

Ingrédients

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

Instructions

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.