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Grilled Steak and Salad
Ingredients
- 1 pound skirt steak
- 2 garlic cloves, smashed
- 1 tablespoon reduced-sodium Worcestershire sauce
- 1 (12 ounce) package Wacky Mac®
- 2 large tomatoes, cored and diced small
- 2 large scallions, trimmed and finely chopped
- 1 jalapeno chile, cored, seeded and minced (see note)
- 1 tablespoon finely chopped fresh cilantro
- 2 tablespoons chicken broth
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 1/2 tablespoons Dijon-style mustard
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
Directions
- Trim all fat from skirt steak. Rub garlic over surface of meat; discard garlic. Score steak: diagonally slash steak in 1/2-inch intervals; then diagonally slash again in the opposite direction to form diamond-shaped cuts. Brush Worcestershire sauce over meat. Place in a bowl; cover and refrigerate 3 to 4 hours.
- Grill or broil skirt steak to medium doneness, about 3 to 5 minutes per side. Let steak stand for 5 minutes to firm up. Slice 1/4-inch thick on the diagonal. Cut into strips about 1 1/2- to 2-inches long.
- Prepare Wacky Mac according to package directions. Drain and rinse under cold water. Place in large salad bowl. Add skirt steak, tomatoes, scallions, chile and cilantro. Toss gently but well.
- Combine chicken broth, oil, vinegar, mustard, salt and pepper in a cup. Stir well. Pour over salad. Toss gently but well.
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