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Apr 1 / JW

Marinated Skirt Steak Salad with Buttermilk Dressing

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This is a salad disguised as a meal. Or is it a meal disguised as a salad? Either way, its yummy, and even all you scruffy, manly men types will like this. Also, this is budget friendly for all you budget conscious people out there in the struggle.

Skirt steak(I think it’s Flank steak in the US) is a totally awesome and totally cheap cut of beef. I got 2 of these massive suckers at my fancy pants organic butcher for $11. That’s cheap right?

Skirt steak is best when marinated, quickly grilled on the outside and then sliced thinly on the bias(diagonally), otherwise it would be kinda like leather. So, of course that’s what I did here. Mix soy sauce,sugar and garlic and pour over the steak. Let it hang out for a couple hours.

Next, make your dressing. The richness of a buttermilk dressing goes better with steak than say, a vinaigrette, at least in my humble opinion.

So, mix buttermilk, yogurt, mayo, mustard, onion and garlic powder, herbs, salt and pepper in a blender until combined. Add more mayo or yogurt if you want it a bit thicker, but keep in mind it will thicken as it cools down too. I keep this in a jar for later because it will make a lot of dressing, and its good as a dip for veggies too.

See the lovely light green colour?

Now, I roasted some strips of butternut pumpkin(squash), along with seeds(about 180 for 25 minutes). Let cool.

Once your steak is nice a flavourful and ready to be cooked, heat up a grill/grill pan/cast iron pan nice and hot. As a side note, I actually cut my steak in half because  I like my meat a little more undercooked that Craigy, so I decided it would be conducive to the happiness of our household to cook the 2 parts differently.

After 4 minutes...

For medium rare, cook for about 4 minutes per side, for closer to medium go for 5-7 minutes per side. I also encourage you to use your finger to test the doneness. Basically that smooshy part of your hand right below your thumb holds the key to how your steak should feel.

Once cooked, move to a board and let rest for about 5 minutes, then slice as thinly as you can against the grain and at a slight diagonal.

uhhhhh YUM

Mix your salad with dressing, pumpkin, and tomatoes, then place steak slices on top.

Here’s the Recipe:

Skirt Steak Salad with Buttermilk Dressing and Pumpkin

Ingredients

  • 1 Skirt Steak, marinated
  • 4 Cups Green oak or cos lettuce
  • 1 Cup Roasted Pumpkin, sliced
  • 1/4 Cup Brown Sugar(for marinade)
  • 1/4 Cup Soy Sauce (for marinade)
  • 1tsp Garlic(for marinade)
  • For Dressing:
  • 1/2 Cup Buttermilk
  • 2Tbl Greek Yogurt
  • 2Tbl Mayo(Whole Egg)
  • 1/4tsp Onion powder
  • 1/4tsp Garlic powder
  • 3Tbl Fresh chives, chopped
  • 2Tbl Fresh Parsley, flat leaf
  • 1tsp Apple Cider Vinegar

Cooking Directions

  1. Marinate steak in brown sugar and soy for at least 2 hours
  2. slice pumpkin and bake on 180c for about 25 minutes
  3. Add buttermilk, yogurt, mayo, herbs, garlice powder, and onion powder to blender to combine.
  4. Set aside dressing, and heat pan(or grill) to medium high to cook steak.
  5. Cook about 4 minutes on each side for medium rare.
  6. While steak is cooking, mix all salad ingredients together and refrigerate
  7. Let meat rest, then slice against the grain on the diagonal.

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