SOUTHWEST SKIRT STEAK SALAD & INFUSIO DIPS – SuzanneSomers.com

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SOUTHWEST SKIRT STEAK SALAD & INFUSIO DIPS

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SOUTHWEST SKIRT STEAK SALAD

2 pounds skirt steak

1 cup olive oil

Juice from 1 orange

Juice from 1 lime

6 cloves garlic, pressed

3-4 tablespoons Infusio Southwest Sea Salt Rub

Place skirt steak into a glass baking dish. Poke with a fork numerous times on both sides. Add olive oil, juice from orange and lime, and smear with the pressed garlic. Cover and place into the refrigerator for 60-90 minutes.

 

 

Remove from refrigerator for 30 minutes before cooking. Preheat grill to 400 degrees. Remove meat from oil.

 

Place meat onto the hot grill. For medium rare – cook first side for 4 minutes. Flip and cook other side for 3-4 minutes. Remove from heat, cover lightly, and let rest for 10 minutes. Slice on the diagonal and serve with Cilantro Green Goddess Dressing. 

 

CILANTRO GREEN GODDESS DRESSING

3 cups organic mayonnaise

8 green onions (white and green parts), roughly chopped

½ cup freshly squeezed lime juice

1 cup cilantro

 

Combine all ingredients in a blender and blend until smooth. Will keep in refrigerate for about 2 weeks.

 

SALAD

1 head Romaine lettuce, sliced

1 head red leaf lettuce, torn into pieces

5 baby bells (orange, red or yellow), thinly sliced

1 avocado, sliced

2 green onions, for garnish

2 limes, cut into wedges for garnish

 

 

To assemble, toss the lettuces with about ½ cup (or more to taste) of Cilantro Green Goddess Dressing. Place onto serving dishes. Top the lettuce with baby bells and sliced avocado. Fan 3-4 strips of Southwest Skirt Steak on the plate. Garnish with green onions, cilantro and lime wedges. Add a dollop of dressing next to the meat and serve.

 

 

INFUSIO CRUDITE AND BREAD DIPS

INFUSIO MEYER LEMON POMEGRANATE DIP

1/3 cup Infusio Meyer Lemon Olive Oil

2 tablespoons Infusio Pomegranate Balsamic

1 tablespoon Infusio Herbs de Provence Sea Salt Rub

 

Combine all ingredients in a small serving bowl. Serve with crudité and warm, sliced baguette.

 

INFUSIO TUSCAN VANILLA FIG DIP

1/3 cup Infusio Tuscan Olive Oil

2 tablespoons Infusio Vanilla Fig Balsamic

1 tablespoon Infusio Tuscan Sea Salt Rub

 

Combine all ingredients in a small serving bowl. Serve with crudité and warm, sliced baguette.

 

SOUTHWEST HUMMUS

1 cup hummus

2 tablespoons Infusio Southwest Sea Salt Rub

 

Combine ingredients in a small serving bowl. Serve with crudité and warm, sliced baguette or pita chips.

 

BRILLAT with INFUSIO BLACK CHERRY BALSAMIC

1 wheel Brillat Savarin

Infusio Black Cherry Balsamic

Crusty baguette, warmed

 

Allow cheese to sit out for 2-3 hours to become soft. Serve with slices of warm, crusty baguette and a drizzle of Infusio Black Cherry Balsamic.

 

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Comments 1
  • Pamela
    Pamela

    Help! making skirt steak but don’t have a grill, which is best to broil in oven or sear on stovetop (electric not gas)
    And you are hands down my favorite chef Caroline!! Ps just bought Suzanne’s new book I’m taking to my Dr appt tomorrow Re bio identical hormones et al

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