The weather has been getting warmer here and it is light later so I have been thinking about grilling. I decided to marinate some skirt steak to grill for a salad.
I think I picked up the marinade from my cousin Lisa, the food writer and the general idea for the salad somewhere else a long time ago but I've adapted it to this. Abigail doesn't eat red meat so this is for 2 people but could be easily doubled etc.
~1/2 lb. skirt steak
~1/2 cup Worcestershire sauce
2 teaspoons chili powder
1 tablespoonfresh lemon or lime juice
1 large garlic clove, chopped
1 tablespoon olive oil
1/4 cup red or white wine
arugula or spinach, washed and stems removed
1 red onion, sliced (you could also throw in some sliced mushrooms)
2 teaspoons olive oil
1/4 cup crumbled feta or goat cheese or blue cheese
1/4 cup olive oil
1/8 cup red wine vinegar
1 garlic clove, pressed
1 teaspoon Dijon mustard
small squeeze of anchovy paste
kosher salt and pepper
Combine all ingredients of marinade in large zip lock bag. Mix well. Add steak. Let marinate in refrigerator overnight (more than 1 night is OK). Remove from the refrigerator about 20 minutes before grilling.
Heat olive oil in non-stick pan. Add onions and saute over low heat until soft and lightly browned, approximately 20 minutes.
Start your coals.
Combine all of your vinaigrette ingredients and whisk until combined. Set aside.
Toss together the arugula and cheese. Have everything ready before you start to grill the meat because it cooks quickly.
Grill the steak until desired doneness. We like it medium rare, depending on your grill or broiler approximately 5-7 minutes per side. Once you remove the meat let it sit for a few minutes. Slice into small bite size pieces. Put the warm steak and the warm onions on the greens and toss with some of the dressing. You might not need all of it.
This dish is good with red wine and is best eaten outside while listening to a baseball game on the radio.