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Beefsteak Salad to wow a crowd

Your friends will be begging you for this recipe
Your friends will be begging you for this recipe
Amy Currie

A super weeknight do-ahead recipe suitable for just about anything: lunch, dinner, picnics, big patio parties or elegant dinner parties. With warm, sunny weather around the corner, this is a recipe you’ll want to make again and again all summer long.

Double duty marinade/dressing: A good marinade is also a good salad dressing so why not make a big batch and slit it up for both? Genius!

About skirt steak: Skirt steak is a long and flat cut of meat, a little on the tough side, which is why it’s great for marinating. The acid in the marinade tenderizes the meat as well as flavors. Since it’s so thin, it only needs to be marinated about and it’ll also cook in no time.

Parmesan shavings: The secret to making restaurant-style Parmesan shavings is to use a carrot or potato peeler and a good quality hunk of Parmesan cheese. Slide the peeler from one end to the other for long, luxurious shavings. This should be one of the last ingredients on the salad because it’s so delicate and it looks oh so decadent on top.

Beefsteak Salad

Prep time: 10 minutes + 1 hour marinating

Cooking time: 15 minutes

Serves 4-6


½ cup red wine vinegar

Zest and juice from 1 lemon

1 teaspoon salt + a few cranks of pepper

1-cup olive oil

2 garlic cloves, smashed


1 ½ pounds skirt steak

1 bag arugula

1 rip tomato or 1 cup assorted cherry tomatoes

1 ripe avocado

1 bunch of scallions

Parmesan shavings (from a ¼ pound hunk of Parmesan cheese)

In a small bowl combine vinegar, lemon zest and juice salt and pepper. Whisk in olive oil until thick and emulsified (the whisking motion will allow the oil to fully mix with the acid of the vinegar and lemon). Pour half of the marinade in a zip top bag. Add the smashed garlic. Add the steak, seal and chill in the fridge 1 hour. Place the remaining marinade/vinaigrette in the fridge.

Remove steak from marinade and pat dry on paper towels. Heat a grill pan or a cast iron skillet on high. Sear steak 3-4 minutes per side until it looks a bit charred but not burned. Remove and rest while you assemble the salad.

In a large serving bowl add the arugula. Slice the tomato in wedges, then the avocado (If you’re not serving right away, toss the avocado in lemon juice so it doesn’t turn brown). Trim and chop the light green parts of the scallions. Slice the steak thinly against the grain, then, arrange on top followed by Parmesan shavings and scallions. Drizzle dressing on top and serve.

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