Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Skirt Steak Salad with Spicy Peanut Dressing
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 665
- Total Fat
- 43 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 97 milligrams
- Sodium
- 750 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 11 grams
- Sugar
- 18 grams
- Protein
- 42 grams
This vibrant skirt steak salad bursts with bold, fresh flavors from sweet mango, creamy avocado and smoky grilled peppers. The simple no-cook peanut sauce, made with creamy peanut butter, rice vinegar and chili crisp, adds a perfect balance of richness and spice. Quick to prepare and full of color, this salad is a delicious, satisfying meal that’s as refreshing as it is flavorful.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 665
- Total Fat
- 43 grams
- Saturated Fat
- 9 grams
- Cholesterol
- 97 milligrams
- Sodium
- 750 milligrams
- Carbohydrates
- 33 grams
- Dietary Fiber
- 11 grams
- Sugar
- 18 grams
- Protein
- 42 grams
Ingredients
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Directions
- Preheat a grill to high. Cut the skirt steak crosswise into 4 or 5 pieces, each about 4 inches long. Season with salt and pepper and brush both sides with olive oil. Toss the baby bell peppers with 2 teaspoons olive oil, 1/4 teaspoon salt and a few grinds of pepper.
- Grill the steak on one side of the grill until well marked, 2 to 4 minutes per side for medium-rare (depending on the thickness). At the same time, grill the bell peppers on the other side of the grill, turning once, until charred and slightly softened, 3 to 5 minutes. Remove everything to a cutting board and let the steak rest 5 minutes.
- Meanwhile, stir together the peanut butter, rice vinegar, soy sauce and chili crisp in a small bowl. Stir in 3 tablespoons hot water until smooth (it may look a little curdled at first).
- Thinly slice the steak against the grain. Divide the lettuce among shallow bowls. Top with the mango, avocado, steak and peppers. Drizzle with the peanut dressing and sprinkle with the peanuts.
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