Sliced Grilled Skirt Steak on Greek Salad

Recipe by: Christopher Schlesinger, John Willoughby | from How to Cook Meat

Cookstr

Course: Main Course

Total Time: Under 1 Hour

Skill Level: Moderate

Cost: Moderate

sliced-grilled-skirt-steak-on-greek-salad

Photo by: Joseph De Leo

This is another example of steak served on top of greens, which for some reason we find particularly appealing. Maybe it’s because, particularly with a rich cut of beef like skirt steak, the freshness of the greens and the acid of the dressing balance out the meat so nicely.

Yield: Serves 4 to 6

INGREDIENTS

2 tablespoons olive oil
2 tablespoons minced garlic
1 teaspoon red pepper flakes
Kosher salt and freshly cracked black pepper to taste
2 pounds skirt steak

For the dressing:

½ cup extra virgin olive oil
¼ cup fresh lemon juice (about 1 lemon)
3 tablespoons roughly chopped fresh oregano (or substitute 1½ tablespoons dried)
Kosher salt and freshly cracked black pepper to taste

For the salad:

2 small heads romaine lettuce, washed, dried, and torn into bite-sized pieces
½ cup good-quality black olives, pitted
1 medium cucumber, peeled, seeded, and diced medium
1 large tomato (about the size of a baseball), cored and diced large
½ cup crumbled feta cheese

Directions

1. Light a fire in your grill.

2. In a small bowl, combine the olive oil, garlic, red pepper flakes, and salt and pepper and mix well. Dry the skirt steak with paper towels, then rub it generously with this mixture, pressing gently to be sure it adheres.

3. When the fire has died down and the coals are covered with white ash, check the temperature: you want a hot fire here (you can hold your hand 5 inches above the grill surface for 1 to 2 seconds). Place the steak on the grill and sear well on one side, about 4 minutes. Turn and continue cooking to the desired doneness, about 6 minutes more for rare. To check for doneness, nick, peek, and cheat: Make a ¼-inch cut in the thickest part of the meat and take a peek; it should be slightly less done than you like it. Remove the meat from the grill, cover it loosely with foil, and let it rest while you prepare the dressing.

4. In a large bowl, whisk together the olive oil, lemon juice, oregano, and salt and pepper until well combined. Add the lettuce, olives, cucumber, and tomato and toss well to thoroughly coat with the dressing, then crumble the feta cheese on top.

5. Slice the steak very thin on the bias against the grain. Place the salad on a serving platter or individual plates, top with the slices of steak, and serve.

NUTRITIONAL INFORMATION

Nutrients per serving (% daily value)

This recipe serves 6 and includes 1/8 teaspoon of added salt per serving.

Calories 555kcal (28%)

Calcium 170mg (17%)

Vitamin C 61mg (102%)

Vitamin A 953mcg RAE (32%)

Potassium 1292mg

Magnesium 76mg

Protein 35g

Sugar 5g

Fiber 6g