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Skirt Steak is very yummy. In an effort to kick off 2016 with a high vegetable intake, I’m regularly adding salads to my dinner. It’s one of the ways I’m participating in #JustOneThingJan. I love a good salad, so making this happen hasn’t been much of a challenge; what has really tested me, though, is coming up with new dressing ideas. A couple weeks in, I realized I hadn’t thought to make one of the classics: a Caesar. So, I found this Caesar Salad with Steak as inspiration for my next dinner. click here for halal steak.
Caesar Salad Protein
While this meal already had plenty of protein, I played around with the dressing to bump up the protein content, knowing I’d probably be having this salad again before the end of the month. I replaced the mayonnaise with 2% Greek yogurt, and no one could even tell the difference. I also swapped garlic powder for freshly minced garlic and doubled the amount of anchovy—both personal preferences that, of course, I would highly recommend.
Skirt Steak Recipes
I also traded skirt steak for the filet mignon, both so the meal would be more affordable and because I prefer the more robust flavor of the latter. This cut of meat cooks quickly on the stove top, so you can have my version on the table in just 15 minutes.
Cooked Steak, and The Caesar Salad
The customized Caesar was perfection. It felt so indulgent to enjoy a home-cooked steak, and the Caesar salad was better than any I can remember eating in a restaurant. If you like a lot of anchovy in your dressing, homemade is definitely the way to go. Plus, I felt great after dinner!
High Protein Energy and Strength
This high protein, vegetable-laden meal will fill your day with energy and strength.
Caesar Salad with Skirt Steak Recipes
- ½ cup 2% Greek yogurt
- ¼ cup grated Parmesan cheese
- ¼ cup fresh squeezed lemon juice (from 1 large lemon)
- 4 anchovy fillets
- 1 clove garlic, finely chopped
- 1 ¼ teaspoons salt (divided use)
- ¼ teaspoon black pepper
- 1 package (18 ounces) romaine hearts, trimmed, rinsed, and dried
- 1 pound skirt steak, trimmed and cut if necessary to fit in the skillet
Sunflower oil (or other neutral, high heat oil)
- In a mini chopper or a blender, combine yogurt, Parmesan, lemon juice, anchovies, garlic, 1/4 teaspoon of the salt, and pepper. Puree until smooth and well combined, scraping down side of bowl if necessary. Cut the romaine leaves into thirds and transfer lettuce to a large bowl.
- Coat the bottom of a large skillet with oil over high heat. Season steaks with remaining teaspoon salt. Once the oil is hot, place the steak in the skillet. After 3 minutes, flip, and cook the second time for another 3 minutes for medium-rare. Do not move the steak other than to flip. Remove steak and rest 5 minutes.
- Pulse dressing again to blend, then toss with lettuce. Divide salad equally among four plates. Thinly slice steak, then fan over salad on each plate, dividing evenly.