The Salad Series: Skirt Steak with a Spicy Red Pepper Gremolata

The Salad Series: Skirt Steak with a Spicy Red Pepper Gremolata

This salad comes together oh-so-quickly and it's so decadent without being over the top. The gremolata has quite a bit of bite to it, so if you want to tone down the spiciness, remove the seeds of the chili pepper first.

GRADE

Serves: 2

Cost: $$

Skill Level: Easy

Time to Make: 25 minutes

INGREDIENTS

1 pound skirt or flank steak

Salt and pepper to taste

1-2 tablespoons olive oil

1 tablespoon butter (I used garlic butter)

RED PEPPER GREMOLATA

1 Fresno chili pepper

1/4 cup fresh cilantro

1/4 cup fresh parsley

4 garlic cloves

2 tablespoons extra virgin olive oil

1 lemon

Salt and pepper to taste

FOR SERVING

2 cups baby romaine lettuce

1/4 red onion

1/2 hothouse cucumber

1 avocado

Extra virgin olive oil, if desired

METHOD

Prepare Ingredients: Pat the steak dry and season with salt and pepper. If your steak is a large piece, cut in half to ensure even cooking. Trim the Fresno chili pepper and remove the seeds if desired. Juice and zest the lemon. Very thinly slice the cucumber and red onion and keep together.

Prepare the Gremolata: In a food processor, combine all the gremolata ingredients and pulse until finely chopped. Transfer to a small bowl and taste and season with salt and pepper. Keep at room temperature.

Sear the Steak: Heat the olive oil in a medium skillet over medium high until very hot and almost smoking. Transfer the steak to the skillet and cook for 4-5 minutes or until the steak is well seared. Flip. Add the butter to the skillet and tilt the skillet toward you. Carefully use a spoon to baste the melted butter and oil over the steak. Cook an additional 3-4 minutes or until the steak reaches your desired level of doneness. Remove from the skillet and rest for 5-10 minutes before slicing thinly against the grain.

Prepare the Salad: Remove the skin from the avocados and slice thinly. Toss the cucumber and onion with the greens and a touch of extra virgin olive oil. Season with a tiny sprinkle of salt and pepper if desired. Divide the salad between plates.

To Serve: Arrange the avocado slices and sliced steak on each salad plate. Top with a spoonful of the gremolata. Enjoy!


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Designer and photographer living in NYC. I work as a design manager in ed tech and I make tasty recipes in my spare time!