Recipe – Skirt Steak over Greens with Tahini & Hot Sauce

Do you like beef but worry about the health consequences?  I do too. That’s why I choose grass-fed beef for its health benefits, flavor, and sustainability.

I made this dish after a long day working. I craved beef but also wanted to keep the portion small, so I served a 4 oz (size of my palm) serving of steak over a Mediterranean salad.

The tahini dressing and hot sauce are a perfect compliment to this tasty cut of meat that has incredible flavor on it’s own.  So a light drizzle will do.

Serves 3-5

What you’ll need

skirt steak, grass-fed, 3 – 5 ounces per person, you can also use flank, hanger, or your favorite cut

romaine lettuce, 4 cups or 2 large handfuls

heirloom tomato, 1, cut into 1 inch cubes

onion, ¼ of a small, sliced into thin disks

pickles sliced like matchsticks

sea salt & pepper to taste

Tahini Dressing

tahini, 1 tablespoon

garlic, 1 clove, crushed or finely chopped

lemon, 1 teaspoon or more

water, 2-3 tablespoons

sea salt, pinch

To prepare

1 Remove meat from refrigerator and bring to room temperature. Preheat grill to medium.

2 Chop lettuce, tomato, onions and pickles and arrange in salad bowl.

3 Grill steak 3-4 minutes on each side for medium rare. Remove from grill and let stand 10 minutes.  Slice into strips or squares and place over salad ingredients.  Drizzle tahini over salad and enjoy. Bon Appetit

Tahini Dressing 

1 Combine tahini, garlic, lemon juice, water, and salt, blend well.