spicy skirt steak, arugula, edamame, blue cheese, avocado, cucumber, celery, red bell peppers, cherry tomatoes, pepitas, garlic croutons, blue cheese-balsamic vinaigrette

Season the skirt steak with salt, black pepper, and minced garlic. Heat a grill or skillet over medium-high heat and cook the steak for about 3-4 minutes on each side for medium-rare. Let it rest for 5 minutes before slicing thinly against the grain.

Cook the Skirt Steak

While the steak is resting, chop the arugula, cucumber, celery, red bell pepper, and avocado into bite-sized pieces. Halve the cherry tomatoes.

Prepare the Vegetables

In a small bowl, whisk together olive oil, balsamic vinegar, and any remaining minced garlic. Season with salt and pepper to taste.

Make the Vinaigrette

In a large bowl, combine arugula, edamame, cucumber, celery, red bell pepper, cherry tomatoes, and avocado. Toss with the vinaigrette until evenly coated.

Assemble the Salad

Top the salad with sliced skirt steak, croutons, blue cheese, and pepitas. Drizzle with additional vinaigrette if desired and serve immediately.

Serve

Skirt Steak

Arugula

Edamame (shelled)

healthy skirts on fire salad

Recipe information

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