This Spring Salad with Marinated Skirt Steak and Tahini Dill Dressing combines fresh mixed greens, grilled spring vegetables (think asparagus, carrots and radishes) with a creamy tahini dressing. It's a healthy and delicious entrée spring salad that works for any occasion or celebration!
Skirt Steak Marinade Ingredients:
1 ½ pounds Country Natural Beef Skirt Steak
2 cloves Garlic, thinly sliced
⅓ cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
3 Green Onions, thinly sliced
Kosher Salt & Pepper to taste
Creamy Tahini Dress:
½ cup raw tahini
¼ cup cold water + 2 tablespoons as needed
2 cloves garlic, minced
3 tbsp lemon juice
2 tsp red wine vinegar
1 ½ large handfuls of fresh dill, chopped finely
Sea Salt and Pepper, to taste
3 tbsp Extra Virgin Olive Oil
1 pound asparagus, woody ends removed
1 pound carrots, greens removed and sliced in half lengthwise
1 bunch radishes, greens removed and halved
Kosher Salt and Pepper, to taste
Spring Salad Mix:
½ pound spring salad mix of choice
2 tsp kosher salt added to the greens once plated
You can obviously use Spring Salad Mix from the market, but we recommend you find some variety and make one yourself. Our Spring Salad Mix was part arugula, part baby romaine and part pea greens. It’s a perfect balance of delicate greens and heartier greens and the peppery arugula with the sweet pea greens is fantastic!
1. Remove your Country Natural Beef skirt steak from the fridge.
a. Season meat with kosher salt and cracked pepper - Dress it generously with marinade and return it to the fridge for 30 minutes to 1 hour.
2. Add tahini, water, garlic, red wine vinegar, salt and lemon juice in a medium wide bowl.
a. Using a whisk, whisk it until the water has broken the tahini paste into creamy consistency.
b. Add lemon juice as needed for extra tarte flavor or more water to create your desired dressing consistency.
c. Finish the dressings with the dill.
3. Wash the vegetables and prepare them all -
a. Snap the woody stems off the bottom of the asparagus
b. Slice the tops off of the radishes and halve them
c. Halve the carrots lengthwise
4. Dress them with olive oil, salt and pepper and toss to coat.
5. Preheat the grill to medium high heat.
a. Once it is hot, grill them - preferably in grill pans to reduce loss to the grates.
6. Once the vegetables are done, crank the heat to the highest setting on your grill.
a. Meanwhile, remove your meat from the fridge and dab off the excess moisture from the marinade to get the best sear.
b. Once the grill is screaming hot, put the meat on and sear, undisturbed for 3-ish minutes.
c. Flip once and do the same on the second side for 2-ish minutes.
Skirt steak should be served medium rare - 130 degrees to maximum 140 degrees.
7. Add Spring Salad Mix to the bottom of a large wide platter, sprinkle it with salt.
a. Arrange the grilled vegetables, meat, jammy eggs (optional) and then dress with the tahini dressing.
THIS RECIPE MADE IN PARTNERSHIP WITH COOK BY COLOR