SOUTHWEST SKIRT STEAK SALAD & INFUSIO DIPS

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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