Salsa Verde Marinated Flank Skirt Steak with Arugula Salad
Salsa Verde Marinated Flank Skirt Steak with Arugula Salad
Directions
- Place tomatillos in a blender and pulse on low then reserve.
- Fill a medium stock pot with salted water and heat over high. Once boiling, add jalapenos, onion, and garlic. Boil for 5 min, until garlic and onion are just tender.
- Throw the yellow onion, garlic, and jalapeno in the blender with the tomatillos. Blend until very smooth. Add lime juice, cilantro, and salt. Blend again and adjust for salt.
- Throw marinade in a zip top bag with the skirt steak. Marinate for at least 2 hours, then remove from marinade and let rest at room temp for 30 min.
- Heat a large cast iron skillet over medium high heat. Add butter flavored oil then cook skirt and red onion on high for 3-4 min on each side, or until the inside is reddish pink and the outside is dark brown. Let rest for 10 min with a piece of foil over the top as a tent.
- In a large bowl, toss the arugula, onions, and hearts of palm. In a separate bowl, mix the vinegar, garlic, oil, salt, and pepper to taste.
- Pour over the arugula mix, tossing to combine. Add another pinch of salt and a couple cracks of black pepper and mix again. Top with the cotija.
Serve this under the sliced skirt steak.
Ingredients
- 12 oz Contigo® Tomatillos, rinsed and drained
- 1 ea Peak Fresh Produce® Jalapeño Pepper(s), split in half, stem and seeds removed
- 1 ea Peak Fresh Produce® Onion(s), Yellow Jumbo, peeled and cut in half
- 4 ea Peak Fresh Produce® Garlic, Clove(s)
- 2 ea Peak Fresh Produce® Lime(s), juice only
- 1/4 cup Peak Fresh Produce® Cilantro, Fresh, chopped
- 1/4 tsp sea salt
- 2 lbs Braveheart® Inside Skirt Steak, cleaned, cut into 8oz. portions
- 3 tbsp Brilliance Butter Flavored Oil
- 4 cups Peak Fresh Produce® Arugula
- 1 cup Asian Pride Hearts of Palm, cut into 1/2 in. pieces
- 1/2 cup Peak Fresh Produce® Onion(s), Red, sliced into thin julienne
- 4 tbsp Roma Red wine Vinegar
- 1/2 cup Roma® Oil, Olive
- 2 ea Peak Fresh Produce® Garlic, Clove(s), grated
- 1/4 tsp salt, kosher
- 1/4 tsp Magellan® Black Pepper, ground
- 1/2 cup Contigo Cotija Cheese , grated
Chef Katie Bulger - Division Chef, Performance Foodservice - Milwaukee
