Keyword: balsamic vinegar, blue cheese, butter lettuce, dinner salad, extra virgin olive oil, gluten free, maple syrup, quinoa, skirt steak, tomatoes
Servings: 4people
Author: GFchow @ gfchow.com
Ingredients
Steak Marinade
1 1/4lb.skirt steakcut into 8-9" pieces for easier grilling
3clovesmedium-sized garlic cloves or 2 large clovesfinely grated or pressed using a garlic press
1/4cupWorcestershire sauce
1/4cupextra-virgin olive oil
1/4cupbalsamic vinegar
1tablespoonpure maple syrup
1/4teaspooncayenne pepper
1¾teaspoonkosher saltplus more
1teaspoonfreshly ground pepperplus more
Dressing
2tablespoonsDijon mustard
3tablespoonsbalsamic vinegar
1teaspoonmaple syrupadd a bit more, if you like a touch sweeter dressing
kosher salt to taste
1/4cupextra-virgin olive oil
Salad
1packageof pre-washed lettuceromaine, butter and/or little gem lettuces, leaves separated and torn
1large tomatoany color, cut into wedges or handful of any color cherry tomatoes, halved
3oz.Danish blue cheese (approx 1/3 cup)thinly sliced, broken into large pieces or large crumbles
Quinoa Crunchies
1 cupquinoacooked according to package directions
2tablespoonsavocado or olive oil
kosher saltto taste
Instructions
Marinade
Prick steak all over with a sharp knife. This will help the marinate soak into the steak and help tenderize the meat. If the strip of steak is overly long, which can happen with skirt steak, cut the strip into manageable-sized pieces.
Combine garlic cloves, Worcestershire sauce, cayenne pepper, extra-virgin olive oil, balsamic vinegar, maple syrup, kosher salt, and freshly ground black pepper in a bowl. Mix until combined. Pour marinade into a large resealable plastic bag, add steak and seal bag. Then massage steak with the marinade to fully coat the steak. (Alternatively, you can add all of the ingredients directly into the large resealable bag, seal, shake to combine, then add steak and massage the marinade onto the steak.) Chill at least 2 hours and, preferably, up to 6 hours. Let steak sit at room temperature for 30 minutes before grilling.
Quinoa Crunchies
While steak is marinating, cook the quinoa according to package directions and preheat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper and place quinoa on the parchment. Drizzle oil on quinoa and season with kosher salt. Mix ingredients together with your hands or a rubber spatula. Then spread quinoa into an even layer on the parchment. Cook quinoa for 30-35 mins or until quinoa is golden brown and firm/crisped to the touch. Rotate pan and toss quinoa halfway through cooking.
Grilling the Steak
Preheat grill to medium-high heat.
Grease grill with oil spray. Remove steak from marinade, letting excess drip back into bag. Grill steak for 4-5 minutes total, approx. 2 minutes on each side. until charred and medium-rare (an instant-read thermometer inserted into thickest part of steak should register 125°). For medium to medium-well, cook for an additional 1-2 minutes. Transfer steak to plate or cutting board and let meat rest 10–15 minutes. Then thinly slice the steak across the grain.
Salad Dressing
While steak is marinating and quinoa is cooking, whisk Dijon mustard, balsamic vinegar and pure maple syrup together in a medium-sized bowl and season with salt. Slowly stream in remaining extra-virgin olive oil, whisking constantly until dressing is emulsified, should take less than 45 seconds of whisking to emulsify. If not using the dressing immediately, cover with plastic wrap and refrigerate.
Steak Salad Assembly
When ready to assemble the salad, place half of dressing in a large bowl. Place lettuce and tomato on top and gently toss with your hands or tongs until salad is lightly coated. Place salad onto a platter or divide among plates. Arrange steak and blue cheese on top of the salad, sprinkle a handful of Quinoa Crunchies on top, and season with black pepper. If needed, spoon additional dressing over the salad and serve.
Notes
Flank or Hangar Steak could also be used in this recipe.Omit the blue cheese if it isn't your thang.You will have leftover Quinoa Crunchies which are perfect as a topper for so many things...salads, ice cream (yes, ice cream!), fish, yogurt, etc. It's easy to flavor/season the Quinoa Crunchies. If you're interested in experimenting, add your flavoring/seasoning during the last ten minutes of cooking. Experiment with maple syrup, finely minced fresh herbs, dried herbs, even balsamic syrup.