Skirt Steaks with Broccoli and Mâche Salad
LOW CARB • HIGH PROTEIN
These unexpected spices and greens elevate your typical weeknight steak and salad!
Yield: 4 servings
Cook Time: 50 minutes
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1/2 small red onion, thinly sliced
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3 tbsp. red wine vinegar
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Kosher salt
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Freshly ground black pepper
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5 tbsp. extra-virgin olive oil, divided
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1 1/4 lb. skirt steak, cut into 4 pieces
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1tsp. ground coriander
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1 small head broccoli (about 1 pound), stem peeled and very thinly sliced, florets very thinly sliced
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4 cups mâche
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1/4 cups roasted sunflower seeds
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4 oz. ricotta salata, shaved (about 1 cup)
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Combine onion, vinegar, and 1/2 teaspoon salt in a bowl. Let sit, tossing occasionally, until onion is tender, 15 to 20 minutes.
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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.
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Add broccoli, mâche, sunflower seeds, and remaining 4 tablespoons oil to onions and toss to combine. Season with salt and pepper.
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