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.
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, 1 tablespoon
garlic, 1 clove, crushed or finely chopped
lemon, 1 teaspoon or more
water, 2-3 tablespoons
sea salt, pinch
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
1 Combine tahini, garlic, lemon juice, water, and salt, blend well.