Ingredients:

  • 1.5 lbs skirt steak
  • 3 tbsp olive oil
  • 2 tbsp balsamic vinegar
  • 1 tbsp soy sauce
  • 3 cloves garlic, minced
  • 1 tsp cracked black pepper
  • 1/4 cup balsamic vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp honey
  • 1 tsp Dijon mustard
  • 1 pinch salt
  • 1 pinch pepper
  • 6 cups chopped romaine lettuce
  • 1 cup cherry tomatoes, halved
  • 1/2 cup red onion, thinly sliced
  • 1 cup cucumber, sliced into half-moons
  • 1/4 cup crumbled feta cheese

Instructions:

  1. Whisk the olive oil, balsamic vinegar, soy sauce, garlic, and pepper in a zip top bag. Add the skirt steak and massage the marinade into the meat. Let it rest at room temperature for 30 minutes. Note: Room temp meat sears faster and more evenly.
  2. Preheat your grill or cast iron pan to high, around 450°F. Wait until you see the oil shimmering or the grill smoking slightly.
  3. Lay the steak on the heat. Sear for 3-5 minutes per side until a deep mahogany crust forms and the internal temperature hits 130°F.
  4. Move the steak to a cutting board. Let it rest for 10 minutes. Note: This lets juices redistribute so they don't run out on the salad.
  5. Whisk the balsamic vinegar, olive oil, honey, Dijon, salt, and pepper in a small bowl.
  6. Toss the romaine, tomatoes, onion, and cucumber in a large bowl with the dressing.
  7. Identify the grain of the steak (the long muscle lines). Slice the beef perpendicular to those lines into thin strips.
  8. Top the dressed greens with the steak strips and crumbled feta cheese.