30 minutes
A delightful combination of savory skirt steak and fresh, vibrant toppings.
Skirt Steak
0 oz
Himalayan Pink Salt
to taste
to taste
tablespoons
cups
tablespoons
Avocado, sliced
each
Fresh Strawberries, sliced
each
Slivered Almonds, chopped
cups
1. Prepare and Season the Steak
Begin by heating a large skillet over high heat. While the skillet is heating up, pat the skirt steak dry with a paper towel. Season both sides of the steak generously with pink salt and freshly ground black pepper.
2. Sear the Steak
Once the skillet is hot, add the butter and let it melt completely. Place the seasoned steak in the skillet and sear it for about 3 minutes on each side to achieve a medium-rare doneness. Transfer the steak to a cutting board and let it rest for at least 5 minutes.
3. Prepare the Salad Base
In a large bowl, toss the arugula with olive oil and season lightly with pink salt and black pepper. Divide the dressed arugula between two plates.
4. Assemble the Salad
Top each plate with the sliced avocado, fresh strawberries, and slivered almonds.
5. Slice and Add the Steak
Once the steak has rested, slice it thinly against the grain. Place the sliced steak on top of the salads and serve immediately.
Comments (0)