Grilled Skirt Steak Salad w/ Cilantro Lime Dressing
I rarely buy steak to prepare at home, I leave that to the professionals when I am craving red meat.
It's too risky to buy a $20. piece of steak and ruin it on the grill (as I often do). I know my limitations....I leave the grilling to the NY steakhouses or the BBQ masters.
But a skirt steak, I can't ruin. It's the perfect cut of meat and gets a bad rap.
I think it's better than a boring, no flavor, no fat, filet mignon anyday, and it's a lot less pricey.
It's a cut from the diaphragm of the cow (like a hanger steak), and is very thin and flat so it needs little time cooking and very little fuss.
The rules are:
* season the meat liberally w/ kosher salt & pepper. Sear on the grill 3 minutes on each side at the highest heat. You want to lock in those juices and make a nice crust.
* always let the meat rest for 5 minutes so the juices distribute and you have a perfect medium rare steak.
* always slice across the grain.
You will have the perfect steak every time. Great in fajitas or on top of this delicious arugula salad.
I tossed sliced avocado with garden picked cherry tomatoes with the steak and drizzled on a delicious cilantro lime dressing. Don't forget to season everything with some sea salt at the end.
It makes a great, simple summer dinner.
Cilantro Lime Dressing
1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
zest of a lime
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic (I used half of a clove)
Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.
Whether you for simple marinade, asian , mediterranean or mexican it is always a winner and allt he rules you spelled out , resting ( critical) cutting across the grain ( critical) make for a wonderful and very versatile meal.
Here's the skirt recipe: