Skirt Steaks with Broccoli and Mâche Salad


These unexpected spices and greens elevate your typical weeknight steak and salad!

Yield: 4 servings

Cook Time: 50 minutes


  • 1/2 small red onion, thinly sliced
  • 3 tbsp. red wine vinegar
  • Kosher salt
  • Freshly ground black pepper
  • 5 tbsp. extra-virgin olive oil, divided
  • 1 1/4 lb. skirt steak, cut into 4 pieces
  • 1tsp. ground coriander
  • 1 small head broccoli (about 1 pound), stem peeled and very thinly sliced, florets very thinly sliced
  • 4 cups mâche
  • 1/4 cups roasted sunflower seeds
  • 4 oz. ricotta salata, shaved (about 1 cup)


  1. Combine onion, vinegar, and 1/2 teaspoon salt in a bowl. Let sit, tossing occasionally, until onion is tender, 15 to 20 minutes.
  2. Meanwhile, heat 1 tablespoon oil in a large skillet over medium-high heat. Season steak with coriander, salt, and pepper. Cook, until an instant-read thermometer inserted in the thickest part registers 130 degrees F (medium-rare), 3 to 4 minutes. Let rest 5 minutes before slicing.
  3. Add broccoli, mâche, sunflower seeds, and remaining 4 tablespoons oil to onions and toss to combine. Season with salt and pepper.