Marinated Skirt Steak Recipe

Make the marinade

In a bowl or zip-top bag combine 3 tbs olive oil, 2 tbs balsamic vinegar, 1 tbs soy sauce, 1 tbs lemon juice, minced garlic (2 cloves), thyme leaves, smoked paprika, 1 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk or shake until emulsified.

Marinate the steak

Place the 1 lb skirt steak into the marinade, ensuring it is fully coated. Refrigerate for at least 30 minutes and up to 4 hours. Remove from fridge 20 minutes before cooking to come toward room temperature.

Sear and rest

Heat a heavy skillet or grill over high heat until very hot. Add 1 tbs olive oil and sear the steak 2-3 minutes per side for medium-rare (internal about 125-130°F / 52-54°C). If using a skillet, during the last 30 seconds add 1 tsp butter and spoon melted butter over the steak. Transfer steak to a cutting board, tent loosely with foil and rest 8-10 minutes before slicing against the grain into thin strips.

Cook quinoa

Rinse 3 tbs quinoa under cold water. In a small saucepan bring 1 cup water to a boil, add quinoa, reduce to a simmer, cover and cook 12-15 minutes until water is absorbed and quinoa is fluffy. Remove from heat and let sit covered 5 minutes, then fluff with a fork and cool slightly.

Prepare vegetables

While quinoa cooks, thinly slice the zucchini into half-moons, peel and julienne the carrot, halve and thinly slice the cucumber, and shred or finely slice 1/2 cup red cabbage. Pat vegetables dry if needed.

Optional quick sauté (zucchini)

If you prefer the zucchini warmed, heat a nonstick skillet over medium heat with a teaspoon of olive oil and sauté the zucchini slices for 2-3 minutes until just tender. Remove and cool slightly.

Assemble greens

In a large bowl combine 2 cups mesclun greens and 1 cup Belgian endive or frisée. Add the shredded red cabbage, julienned carrot, cucumber slices, and cooled quinoa. Gently toss to combine.

Add avocado and garnishes

Halve and pit the avocado, slice or dice and add to the greens along with 1/4 cup crumbled feta, 1/4 cup crushed walnuts, and 1/2 cup candied grapes. Reserve a few grapes and walnuts for garnish if desired.

Make the vinaigrette

Whisk together 3 tbs balsamic vinegar, 4 tbs extra-virgin olive oil, 1 tsp Dijon mustard, 1 tsp honey, 1/2 tsp salt and 1/4 tsp black pepper until emulsified. Taste and adjust seasoning.

Dress the salad

Drizzle about half the vinaigrette over the salad and gently toss, adding more vinaigrette to taste. Arrange sliced skirt steak over or alongside the salad. Spoon any resting juices from the cutting board over the meat for extra flavor.

Serve

Divide the salad onto plates, garnish with reserved walnuts and grapes, and serve immediately while steak is still slightly warm.