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
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Ingredients
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1 pound
skirt steak
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4
small tomatoes, cut half
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1/4 cup
red or white onion, sliced thinly
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2 handfuls
mix leaf
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2
clove garlic, sliced
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2 tablespoons
pine nuts
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2 tablespoons
olive oil for cooking
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1 tablespoon
white vinegar
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1 tablespoon
soy sauce
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2 tablespoons
Mirin (Japanese cooking wine)or substitute 2 tablespoons water and 1/2 tablespoon sugar)
Directions
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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.
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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.
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Pour white vinegar, soy sauce and Mirin into hot skillet and mix well. This is a dressing.
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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.
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