Sally's Recipe of the Week

 

Sally's Recipe of the Week: Skirt Steak and Mustard Kale Salad

 Skirt Steak With Mustard Marinade, Serves 2.

Mustard Kale Salad With Apple And Sweet Potato Recipe To Follow.

 Here Is What You Will Need For The Steak.

2
Two Skirt Steaks
, 1 ½ Tablespoons Dijon Mustard, 
3 ½ Tablespoons Red Wine Vinegar, 
1 Teaspoon Oregano (Powder), 
¼ Cup Olive Oil
, 1 Tablespoon Minced Garlic
, Salt And Pepper To Taste.

Mix all ingredients, except steak in a bowl.



Put the steak in a resealable bag.

Add the marinade to the bag, seal and let steaks  marinate in refrigerator for up to 8 hours. (At least 3)


Grill on searing temp if you have it for about 2 minutes a side for rare/medium rare or you can grill on regular heat for 3 minutes a side. 

Take steak off grill, place on plate,  tent with foil and let rest for 10 minutes.

Slice Steak on the bias.

Sally’s Notes:  You can use Flank Steak if you prefer.  Experiment with the grilling time.  Remember you can always put it back on the grill if it’s not done enough. I don’t think it is near as good if the steak is cook medium or well done.



 

Mustard Kale Salad with Apple and Sweet Potato. 

Here is what you need: 2 sewet potatoes, cut into 3/4/inch cubes,         6 tablespoons olive oil, kosher salt and black pepper,  3 tablespoons lemon juice
2 tablespoons Dijon mustard, 2 bunches kale, stems removed and torn into bite size pieces, about 10 cups, 1 apple thinly sliced, shaved pecorino cheese.

 Here is how you make it:


Heat oven to 400 degrees, and toss the sweet potatoes with oil, 1/4 tsp each of salt and pepper.


 Place sweet potatoes on rimmed baking sheets. Roast, rotating the sheets and tossing the potatoes halfway through, until lightly browned and tender, 18 to 20 minutes. Let cool slightly.

Meanwhile, whisk together the lemon juice, mustard, the remaining 4 tablespoons of oil, and ¼ teaspoon each salt and pepper in a large bowl.

Prep the kale, take it off the stems and chop and rinse, let kale dry a bit.
Rub kale with your hands to tenderize.


Combine kale, apples and sweet potaotes and toss with dressing.

 

 Serve topped with shaved pecorino.

 

 Serve steak with salad on the side.

 

 

 

 

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