25 minutes
Tender, juicy skirt steak pairs perfectly with crisp romaine, tangy blue cheese, and crunchy pecans in this no-fuss salad that's quick to prepare and packed with flavor.
Skirt Steak
0 oz
to taste
to taste
tablespoons
Romaine Hearts, rinsed and roughly chopped
each
Grape Tomatoes, halved
cups
Blue Cheese, crumbled
cups
Pecans, whole or chopped
cups
tablespoons
1. Preheat and Prep
Preheat a large skillet over high heat.
2. Season the Steak
Dry the steak with a paper towel and season both sides liberally with pink salt and freshly ground black pepper.
3. Sear to Perfection
Add butter to the skillet. Once melted, lay the steak in the pan. Cook for approximately 3 minutes on each side to achieve a medium-rare doneness.
4. Rest the Steak
Transfer the steak to a cutting board and allow it to rest for 5 minutes before slicing. This ensures the juices redistribute for maximum tenderness.
5. Build the Base
Arrange the chopped romaine hearts evenly across two plates.
6. Add the Toppings
Scatter grape tomato halves, crumbled blue cheese, and pecans over the lettuce.
7. Dress the Salad
Drizzle olive oil over the salad as a light dressing.
8. Slice and Serve
Cut the skirt steak against the grain into thin strips. Lay the steak strips atop the prepared salads. Serve immediately and enjoy the harmony of warm steak with cool, crisp salad.
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