Grilled skirt steak salad

Delicious grilled skirt steak salad recipe featuring tender meat, fresh greens, vibrant veggies, and zesty dressing. Perfect blend of flavors!

Ingredients:

• Marinate and cook the steak
• 1 lemon, juiced
• 2 tablespoons olive oil
• 2 teaspoons garlic
• 1 teaspoon red pepper flakes
• 450g skirt steak, grass-fed if available
• Assemble the salad
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard
• 1 shallot, minced
• 1/4 cup basil, chopped
• 4 cups arugula
• 2 cups cherry tomatoes
• 1 avocado, sliced
• 1-60g goat cheese, crumbled

Instructions:

1. Prepare the steak by marinating and cooking it
2. Combine lemon juice and other marinade components, then transfer the mixture into a spacious glass bowl or a sealable plastic bag. Stir thoroughly and add the steak, ensuring it's evenly coated on all sides. Let it marinate for at least 1 hour or ideally overnight.
3. Preheat the grill until it's hot. Grill the steak once the grill is sufficiently hot. Cooking each side for 4-5 minutes should result in a medium-rare steak. After grilling, place the steak on a cutting board and cover it with foil. Allow it to rest for a few minutes before slicing it.
4. Prepare the salad
5. In a decent-sized bowl, mix the arugula, tomatoes, and avocado. Cut the steak into slices and add it to the salad, making sure to slice it against the grain, particularly important for flank steak.
6. Drizzle the dressing over the salad and combine everything thoroughly. Top the salad with crumbled goat cheese. Season with sea salt and freshly ground pepper to taste before serving.

Summary:

• Calories: 1974 kcal
• Fat: 152 g
• Protein: 111 g
• Carbs: 57 g
• Potassium: 3657 mg
• Magnesium: 261 mg