Skirt Steak Spinach Salad June 07 2013

 

¾ cup balsamic vinegar

¼ cup extra-virgin olive oil

4 sprigs rosemary

4 cloves garlic crushed

1 ½ pounds skirt steak

Fresh Spinach

Locatelli sliced thin

½ Red Onion sliced thin

Feta cheese

Sea Salt and Freshly Grated Black Pepper

Sunflower seeds

 

In a 9 x 13, combine the vinegar, oil and rosemary- slightly crushing the leaves between your fingers- and garlic to make a marinade for the steak. Let the skirt steak stand in the marinade at room temp. for 45 minutes, turning it twice to make sure it soaks up the juice.

 

Preheat the grill or skillet to high heat (about 400 degrees). Salt and pepper the steak. Cook 1-2 minutes on each side. Searing in the entire flavor of the meat and marinade. (When using a skillet, you can cut the skirt into several pieces). To serve, in a cold bowl, layer the spinach down first, add onions, then locatelli cheese, and finally the skirt steak. Sprinkle a little feta cheese over top. We add some sunflower seeds to give it great flavor and texture.