Wednesday, July 20, 2011

Grilled Skirt Steak Salad

As you may have noticed by now, we don't eat a lot of red meat in our house.  But once in a while, it's just the perfect dinner.  And Beta (she's almost 6) always wants steak for if given a choice, it's one of the few foods she likes.  So she was thrilled with dinner tonight...

Have you ever tried skirt steak?  It's inexpensive, cooks quickly, and I think it has a really good flavor.  It's also really juicy if it's cooked properly.   You just have to remember not to overcook it (medium rare is how it should be eaten), to let it rest at least 10 minutes before cutting, and to slice it thinly against the grain. 

Grilled Skirt Steak Salad

1 pound skirt steak, trimmed of excess fat
olive oil
garlic powder
onion powder
salt
pepper
chili powder
brown sugar
blue cheese
tomatoes
romaine lettuce
Steakhouse Vinaigrette

Drizzle the skirt steak with olive oil, and then sprinkle both sides with salt and pepper, onion powder, garlic powder, chili powder, and brown sugar.  Rub the spices in and let the steak come to room temperature while the grill preheats to high. 

When the grill is as hot as it will get, grill each side for about 2-3 minutes depending on the thickness of the steak. Remember, it continues to cook while it rests, so don't overcook it!  Take the steak off the grill, cover with foil, and let it rest for 10 minutes while you prepare the vinaigrette. 


Steakhouse Vinaigrette
1 tablespoon coarse Dijon mustard
2 tablespoons white wine vinegar
1 tablespoons Worcestershire sauce
1 teaspoon brown sugar
1/3 cup olive oil
Combine ingredients in jar with a lid and shake to combine. Season with salt and pepper and adjust ingredients to taste.