The tasty chew of grilled skirt steak shows off deliciously in a summer salad. A ribbon-like cut, the skirt steak has an alluring beefy taste and, when properly grilled and thinly cut, is delightfully juicy. This salad is welcome in a summer recipe repertoire; the corn, red onion and meat are all cooked on the grill, and then layered over the lettuce, bell pepper, and cherry tomatoes. Crumbled feta cheese offers a just-right tangy finish.
Skirt Steak Salad with Grilled Corn, Cherry Tomatoes, and Bell Pepper
Yield: 4 servings
INGREDIENTS
12 ounces beef skirt steak
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Vinaigrette: 1/4 cup white-wine vinegar, 1 tablespoon Dijon mustard, salt and pepper to taste, pinch of sugar, 3/4 cup extra-virgin olive oil
1 head romaine, washed, well drained, chopped
1 orange or yellow bell pepper, stem removed, seeded, cut into matchsticks
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)
DIRECTIONS
1. Heat a grill to medium-high. Season steak with salt and pepper; set aside. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush clean grates with vegetable oil.
2. Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes per side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion. Prepare the vinaigrette; combine all vinaigrette ingredients in small bowl or handled measuring cup and whisk to combine,
3. Meanwhile, grill steak until a thermometer inserted into thickest part registers 125 degrees for medium-rare, about 3 minutes per side. Transfer to a plate; drizzle with 2 tablespoons stirred vinaigrette. Let stand for 10 minutes, then cut into 3/8-inch slices against the grain.
4. 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.
Source: Martha Stewart’s Living
Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at CathyThomasCooks.com.