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Lunch

Grilled Skirt Steak Salad

This grilled skirt steak salad is a versatile concept that starts with the meat, a bright vinaigrette, crunchy greens.

Ingredients :

    12 ounces skirt steak, cut into 4 even pieces
    Kosher salt and freshly ground pepper
    2 ears corn, shucked
    1 large red onion, cut into ⅓-inch-thick rounds
    Extra-virgin olive oil, for brushing
    Vegetable oil, for grill
    Basic Vinaigrette
    1 head romaine, chopped
    1 orange or yellow bell pepper, stem removed, seeded and chopped
    1 cup cherry tomatoes, halved
    3 ounces feta, crumbled (⅔ cup)

Direction :

    Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
    Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
    Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
    In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.