Grilled Skirt Steak with Spicy Salad Greens, Crumbled Gorgonzola, Toasted Pine Nuts and Sun Dried Cherry Vinaigrette
Courtesy of McHale’s Catering Executive Chef Chris Weist
Yield 4 entrée salads or 8 starters
Preheat oven to 350°, preheat grill to medium high
Ingredients:
- 12 ounces spicy Salad greens, Mesclun mix, Frisee, baby chard, arugula radicchio, baby spinach or any combination of greens
- 4 ounces sun dried cherries divided (some as garnish some for dressing)
- 1 ½ to 2 pounds skirt steak seasoned and grilled to medium rare
- 3-4 ounces Pine nuts
- 3-4 ounces crumbled gorgonzola
- Spice mixture; for cheese and steak as needed
Spice Mix
- 1 Tbsp smoked paprika
- 1 tsp salt
- 1 Tbsp ground cumin
- 1 tsp black pepper
- ½ tsp turmeric
- Pinch of cayenne
- ½ tsp ground fennel
Sun Dried Cherry Vinaigrette
- 2 ounces sun dried cherries
- Hot water to cover
- 1 Tbsp Honey
- 2 Tbsp Red wine vinegar
- 1 Tbsp Dijon mustard
- 1 small shallot
- Pinch of Chinese five spice
- ½ cup olive oil
- Salt and black pepper
For the dressing:
Soak dried cherries for 15-20 mins in hot water (120°) drain, check for pits and reserve split between the dressing and some to toss with the lettuce. Place everything except oil in a blender or food processor and blend, drizzle oil in slowly to emulsify season with salt and pepper.
Preheat oven to 350° spread pine nuts on baking sheet in a single layer and toast 10-15 mins until golden, this can be done ahead.
Dust steak with spice mix and coat with oil place on hot grill and cook to 135°internal for medium rare (checking the thickest part) reserve; slice steak thin against the grain and top salad.