Garlic And Herb Weeknight Steak Salad Recipe By Tasty Food
GARLIC AND HERB WEEKNIGHT STEAK SALAD RECIPE BY TASTY
Here's what you need: skirt steak, McCormick® Himalayan Pink Salt with Black Pepper and Garlic, canola oil, vegetable oil, shallots, cornstarch, kosher salt, Gourmet Gardens™ Lightly Dried Parsley, Gourmet Gardens™ Lightly Dried Basil, Gourmet Gardens™ Lightly Dried Cilantro, fresh mint, romaine lettuce, extra virgin olive oil, lemon, kosher salt, freshly ground black pepper, cherry tomato, fresh goat cheese
Provided by Tasty
Categories Lunch
Yield 2 servings
Number Of Ingredients 18
Steps:
- Season the steak: Pat the steak dry with paper towels and season on both sides with the McCormick® Himalayan Pink Salt with Black Pepper and Garlic. Rest seasoned steak for 10-15 minutes while you prepare the crispy shallots.
- Make the crispy shallots: Toss the shallot rings in 2 tablespoons of cornstarch until well coated, shaking off the excess.
- Heat 2 inches (5 cm) of oil in a large, high walled skillet over medium heat until it reaches 350°F (180°C). Set a wire rack inside a baking sheet or line with paper towels.
- Working in batches, fry the shallots in the hot oil for 2-3 minutes, stirring occasionally, until golden brown. Transfer to the wire rack to drain and season with more salt. Repeat with the remaining shallots. Let cool completely. The shallots will keep in a container with a loose-fitting lid for 2-3 days in a cool, dark place.
- Make the garlic steak: Heat a 12-inch (30 cm) cast iron skillet over medium-high heat. Once the skillet is very hot, add the canola oil and swirl to coat. Gently place a piece of steak in the pan and sear on both sides until cooked to desired doneness, 4-7 minutes per side. Remove from the pan and let rest for 5-10 minutes while you repeat with the remaining piece of steak.
- Assemble the salad: In a small bowl, combine the Gourmet Gardens™ Lightly Dried Parsley, Basil, and Cilantro, and fresh mint.
- In a large bowl, toss the lettuce with the olive oil, lemon juice, salt, and pepper. Add half of the herb mixture and toss to combine. Divide the lettuce between 2 bowls.
- Top each bowl with the cherry tomatoes, goat cheese.
- Thinly slice the steak against the grain. Top each bowl with half of the steak slices, crispy shallots, and garnish with the remaining herbs. Serve immediately.
- Enjoy!
Nutrition Facts : Calories 878 calories, Carbohydrate 24 grams, Fat 54 grams, Fiber 6 grams, Protein 73 grams, Sugar 6 grams
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