First of all, let me apologize for my photo. We had this New Years Eve night and I had a glass of wine while I was making it. I only took one photo because I was hungry and it looked so good. Apparently I focused my extremely small depth of field right there in the middle.
Second of all, how do you keep track of amazing recipes? My husband and I were discussing this as we were eating – because this was amazing! There have been a few recipes that fired all on important points – quick, easy and wonderful. This was one of them. I wish somewhere that I had a list of those recipes.
So, anyway, after all the heavy holiday eating, I was looking for something lighter for New Years Eve, but I knew I wanted steak. Perfectly cooked steak. So, when I found Skirt Steak Salad with Wilted Greens, Tomato, Avocado and Lime in Mexican Everyday from Rick Bayless, it sounded like a winner.
And winner it was! This was so good and so easy. It was fresh yet filling, a little spicy, and it was so good that I forgot the cheese and it didn’t even need it!
Skirt Steak Salad with “Wilted” Greens, Tomato, Avocado and Lime
- 1 medium-large head (8 ounces) frisee/curly endive (root-end cut off, remainder cut into 2-inch sections) OR 8 cups salad spinach, long stems removed
- 2 medium-large ripe tomatoes, cored and cut into 1/2-inch (or smaller) cubes
- 2 medium avocados, pitted flesh scooped from the skin and cut into 1/2 inch (or smaller cubes)
- 1/4 cup plus 2 tablespoons vegetable or olive oil (divided use)
- 1 pound skirt steak (thicker “outer” skirt steak is most tender – it should be trimmed of the exterior white membrane and surface fat)
- ground black pepper
- 2 to 3 garlic cloves, peeled and finely chopped or crushed through a garlic press
- 1/4 cup beef broth or water
- 1 canned chipotle chile en adobe, seeds scraped out and finely chopped
- 1/4 cup fresh lime juice
- about 1/3 cup grated Mexican queso anejo or other garnishing cheese such as Romano or Parmesan
Put the lettuce into a large bowl and top with the tomatoes and avocado.
Heat a large (12-inch) heavy skillet over medium-high heat with two tablespoons of oil. Season both sides of the steak with salt and pepper and cook for about 1 to 1/2 minutes per side for medium-rare. Place on a large plate to capture the juices. Note – since I was using a New York strip, I used a sear on the stove finish in the oven method – which if you google – like I did you’ll find instructions).
Turn the heat to low and add the garlic, stir until fragrant about 30 seconds. Then pour in the broth or water to loosen all the good brown bits. Turn off the heat, add the chile, the lime juice and the remaining 1/4 cup oil. Season with salt and pepper.
Slice the steaks and add to the bowl with the salad, pour the warm dressing over the top and toss. Plate and sprinkle with the cheese to serve.
This will be my entry for Foodie Friday at Designs by Gollum!
This will be my entry for Souper Sundays (Soup, Salad, or Sammie) hosted by Deb at Kahakai Kitchen.