Author Notes
This is a very quick & easy dish for lunch or a busy weeknight. I normally serve with toasted sourdough bread on the side. You can also use leftover BBQ steak from the day before.
—yukomaki
Ingredients
-
1 pound
skirt steak
-
4
small tomatoes, cut half
-
1/4 cup
red or white onion, sliced thinly
-
2 handfuls
mix leaf
-
2
clove garlic, sliced
-
2 tablespoons
pine nuts
-
2 tablespoons
olive oil for cooking
-
1 tablespoon
white vinegar
-
1 tablespoon
soy sauce
-
2 tablespoons
Mirin (Japanese cooking wine)or substitute 2 tablespoons water and 1/2 tablespoon sugar)
Directions
-
Season steak with salt and pepper. Heat olive oil in skillet on medium-high. Add garlic and cook until fragrant then take it out and set aside.
-
Grill steak in the same skillet for 3 to 4 minutes per side until medium rare. Turn off the heat and transfer the steak to cutting board and let stand 5 minutes then slice.
-
Pour white vinegar, soy sauce and Mirin into hot skillet and mix well. This is a dressing.
-
Toss tomatoes, onion, mix leaf, pine nuts and garlic. Transfer to each plate or lunch container and top with the steak. Pour the dressing right before you eat.
See what other Food52ers are saying.