Tonight we wanted a little more greens to our meal since we’ve been on a carnivorous diet of late. I can’t even remember our last meal where we didn’t have meat or poultry for our main dish (unless you count pizza I suppose). Regardless, we decided on skirt steak on the basis of getting some variety and it looked “light” compared to the other huge slabs of meat. As you might already know, skirt steak is not known for its tenderness but rather its flavor when prepared the right way. The best way to get the most out of it is by marinating to tenderize the meat and create full-on flavors, but because of time constraints we didn’t have time to marinate it like we usually do with these tougher meats. So we did the next best thing and pan-seared it pretty quickly to keep it tender as possible. In the end, all the taste testers gave their approval and completed their meals in record time.
Servings: 4 people
- 2 or 3 lb skirt steak (or flank steak)
- 1 tsp steak seasoning (pre-rub)
- dash of salt and pepper (pre-rub)
- 1 bunch fresh asparagus, wash & hard stems cut off
- 1 tbsp olive oil
- 1 tsp garlic salt powder
- 1 bag spring lettuce medley
- 1, 2 navel orange, peeled & skinned
- 2 tbsp balsamic vinegar
- 1 tbsp brown sugar
- 1 tsp olive oil
- sprinkle of salt & pepper
- 2 lemon wedges, juiced
- 3 tbsp soy sauce
- 2 tbsp brown sugar
- 2 garlic cloves, minced
- 1 tsp ginger, minced
- 1 scallion, thinly sliced
- 1 tsp sesame seeds
- At least 30 minutes before cooking, rub in the seasonings on the skirt steak vigorously by hand and let sit at room temperature until ready to coo.
- Meanwhile prepare the sauce by mincing the garlic and ginger pieces. Add all ingredients in a sauce pan and bring to a boil until it thickens. Over a small bowl, pour sauce contents over a sieve or strainer to catch large pieces. Discard remaining garlic and ginger pieces while pouring sauce back into saucepan. Let simmer on low until steak is complete while adding the thinly sliced scallion and sesame seeds just before plating.
- For the salad, wash the spring mix salad under cold water a few times and discard rotten or bruised sections. Using a paring knife, skin the orange to the flesh and thinly slice round pieces. In a large bowl, bring the salad vinaigrette ingredients and whisk until well mixed; add spring mix. Plate orange slices and spring mix together with dressing of choice or lemon wedges.
- For the asparagus, be sure to rinse under cold water by removing any debris or sediments that may be trapped. Drain and stir fry with 1 tbsp olive oil and garlic salt for seasoning. Cook for 7, 8 minutes or until asparagus begins to “bend” but retain crispness.
- On a non-stick skillet or fry pan, cook the skirt steak on medium-high heat about 10 minutes on each side or until slightly charred. Transfer to a cutting board and let sit for 5~10 minutes. Make sure to slice/cut against the grain of the steak.
- Cut the skirt steak in thin, diagonal slices against the grain. Baste with the simmering sauce and serve with the spring mix salad and asparagus. If available, sprinkle with remaining lemon wedges.