Healthy Skirts On Fire Salad Recipe

Prepare marinade

In a small bowl, mash the 2 garlic cloves and combine with 1.5 tbs olive oil, 0.5 tsp ground cumin, 0.5 tsp smoked paprika, 0.5 tsp red pepper flakes, 1 tsp kosher salt, 0.5 tsp black pepper, and 1 tbs fresh lime juice. Stir to make a paste.

Pat the 1 lb skirt steak dry with paper towels. Rub the spice-garlic paste evenly over both sides of the steak. Let it rest at room temperature for 15–20 minutes (or refrigerate up to 2 hours) to absorb flavors.

Heat a heavy skillet or grill pan over high heat until very hot. Add a light brush of oil if using skillet. Sear the steak 3–4 minutes per side for medium-rare (internal temperature about 130–135°F / 54–57°C), adjusting time for thickness and desired doneness.

Remove steak to a cutting board and tent loosely with foil. Let rest 8–10 minutes, then slice thinly across the grain into bite-size strips.

Preheat oven to 350°F (175°C) or heat a skillet over medium heat. Cut 2 slices of garlic bread or baguette into 3/4-inch cubes.

Toss bread cubes with 1 tsp butter or 1 tsp olive oil and 0.25 tsp garlic powder (if using) so pieces are evenly coated.

Spread on a baking sheet and bake 8–10 minutes until golden and crisp, tossing halfway. Alternatively, toast in skillet 4–6 minutes, stirring often.

While croutons toast, heat a small dry skillet over medium and toast 3 tbs pepitas, stirring, until fragrant and lightly browned, about 2–3 minutes. Remove from heat and cool.

In a bowl or jar, combine 2 tbs balsamic vinegar, 1 tsp Dijon mustard, 0.5 tsp honey, 2 tbs softened blue cheese, 0.5 clove minced garlic, 0.25 tsp salt, and 0.25 tsp black pepper.

Whisk in 0.25 cup extra-virgin olive oil until emulsified. If dressing is too thick, add 1 tsp water at a time to reach a pourable consistency. Taste and adjust seasoning or honey for brightness.

In a large bowl, combine 4 cups arugula, 0.75 cup cooked edamame, 1 cup sliced cucumber, 0.5 cup thinly sliced celery, 0.5 cup diced red bell pepper, and 0.75 cup halved cherry tomatoes. Toss gently to combine.

Add sliced skirt steak and diced avocado to the bowl, then drizzle about two-thirds of the blue cheese–balsamic vinaigrette over the salad. Toss gently to coat. Reserve remaining dressing for guests to add if desired.

Transfer salad to a serving platter or divide among plates. Sprinkle 0.5 cup crumbled blue cheese evenly over the top, then add the toasted pepitas and garlic croutons.

Serve immediately with extra dressing on the side.