Skirt Steak Salad

Now that I’ve pigged out at Thanksgiving, I should probably eat a little healthier. Salad. Oh joy! Oh rapture! Let’s give that an upgrade. How about some medium rare skirt steak? You start with greens and add some bleu cheese dressing, and you have completely defeated the purpose but deliciously. I hope you like it.

12 ounce skirt steak – silver skin removed (I got mine from Happy Family Ranch. Stick with 4 ounce servings – 6 ounces isn’t as healthy.)
1/2 package low sodium taco mix
2 ounces canola oil
1 head romaine lettuce
6 ounces fresh spinach
20 green olives, diced (no pit olives)
1 green pepper, diced
1 cucumber, diced
20 cherry tomatoes
4 ounces bleu cheese dressing
1/2 cup bleu cheese crumbles

Heat heavy skillet to medium high.

Coat steak with taco seasoning.

Add oil to pan.

Seer steak on both sides, about 3 minutes per side.

Remove and let rest for 10 minutes.

Mix chopped romaine and spinach and top with green pepper, cucumber and olive.

Slice steak against the grain and top salad.

Add tomatoes and coat with bleu cheese and crumbles. There are no croutons which makes it healthy-ish. I hope you like it.

2 Comments Add yours

  1. Love Skirt & Hangar Steak. This is the perfect use of Skirt Steak!

    Liked by 1 person

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