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Skirt Steak Salad with Parsley Vinaigrette

Skirt Steak Salad
With warm weather, sunny days and a muggy house, I find myself craving cold foods and meals that are crisp and refreshing. I also try to limit firing up the stove or oven as much as possible to reduce adding any more heat to the house. It’d be ideal to have a grill, even a little Hibachi, but we don’t — at least not yet.

The other day, when the temperature was in the 90s, I made up my mind that we were having steak salad for dinner. I really wanted to try skirt steak and thought it’d be a simple way to give it a go. I honestly don’t know if I’ve ever had skirt steak.

I took inspiration from Mark Sisson’s, zesty steak salad recipe in his cookbook, Primal Blueprint Quick & Easy Meals, but changed it based on what I had available and the flavor I was going for. It turned out delicious and extremely satisfying. I loved the skirt steak too!

Lettuce, grape tomatoes and avocado

Skirt Steak Salad with Parsley Vinaigrette

Ingredients:

  • 1 small head green leaf lettuce, sliced into bite-sized leaves
  • 1/2 C grape tomatoes, sliced in half
  • 1/2 an avocado, sliced
  • 1 tsp white wine vinegar
  • 3 tsp extra virgin olive oil, plus 1/2 tsp for steak
  • 1/2-1 tsp Dijon mustard, plus 1 Tbsp for steak
  • Sea salt and pepper, to taste
  • 2 Tbsp fresh parsley, chopped
  • 1/8 tsp raw honey
  • 1/2 lb skirt steak (flank steak or top round sirloin work too)

Directions:

  1. Wash lettuce, tomatoes and parsley in salad spinner and spin dry.
  2. Slice or tear lettuce leaves and add to a bowl. Slice tomatoes and avocado and add to lettuce. Chop parsley and set aside.
  3. For the parsley vinaigrette, whisk together vinegar, olive oil, 1/2-1 tsp Dijon mustard, honey and salt and pepper to taste. Add in chopped parsley and mix well. Drizzle over lettuce, tomatoes, and avocado.
  4. Smear 1 Tbsp of mustard plus 1/2 tsp olive oil over both sides of the steak. Salt the steak lightly and sear in a pan over very high heat, or grill on high. It should only take a few minutes on each side (I did 3 minutes per side and it came out medium-well). Remove from heat and thinly slice. Combine with lettuce. Season with black pepper if desired.

Yields: 2 entree-sized servings

 

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Related

Filed Under: Dinner, Recipes Tagged With: dairy-free, dinner, gluten-free, grain-free, Mark Sisson, Paleo, paleo salad, Primal Blueprint Quick & Easy Meals, recipe, skirt steak, steak salad, vinaigrette

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Reader Interactions

Comments

  1. fitnessgall

    July 10, 2012 at 12:07 pm

    So when can i come over for dinner?
    Looks perrrrrfect 🙂

    Reply
    • paleoinportland

      July 10, 2012 at 3:13 pm

      It was perfect! And you are welcome for dinner anytime if you make a trip to the U.S. and stop in Portland 🙂

      Reply

Trackbacks

  1. Pork Neck Steaks with Mustard Sauce « madelinenel says:
    July 14, 2012 at 9:28 am

    […] Skirt Steak Salad with Parsley Vinaigrette (paleoinportland.wordpress.com) […]

    Reply
  2. A Weekend of Good Eats, Arm Balancing and More « Paleo in Portland says:
    July 23, 2012 at 11:14 am

    […] this weekend … Jesse and I got a grill! Wahoo! My mom reached out to me after reading this blog post of mine and offered to get Jesse and me a grill as an early Christmas present. We had to […]

    Reply

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Hi, my name is Alisa! I am a paleo recipe creator, personal trainer, and all around health and wellness enthusiast living in Portland, Oregon. I am passionate about living, moving and eating well, and love inspiring others to do so too. Read More…

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