Skirt Steak Salad with Herb Vinaigrette

Name: Skirt Steak Salad with Herb Vinaigrette
Prep time: 22 min
Cook time: 7 min
Yield: 4
Cuisine: Mexicana
Ingredients: 400 grams skirt steak, cut into cubes; pinches salt; pepper; 1 tablespoon olive oil; 3 tablespoons white vinegar, for the vinaigrette; 1/2 tablespoons Dijon mustard, for the vinaigrette; 1/2 tablespoons fresh rosemary, for the vinaigrette; 1/2 tablespoons dried thyme, for the vinaigrette; 1/2 tablespoons dried oregano, for the vinaigrette; 1/2 cups olive oil, for the vinaigrette; 2 cups lettuce mix, for the salad; 1 cup spinach; 1 cup artichoke heart, cut in halves

Marielle Henaine

If you are a fan of meat cuts, trying this Skirt Steak Salad with Herb Vinaigrette will make you fall even more in love with this type of meat dish. Light dishes don’t have to be just vegetables; they can also be like this Skirt Steak Salad with Herb Vinaigrette, which is ideal if you are watching your diet or if you are on a keto diet. Because the calorie count for this Skirt Steak Salad with Herb Vinaigrette is 292.5 calories, making it a perfect dish to avoid feeling heavy. If you want to make your recipe lighter, just use 1 tablespoon of the dressing.

Reviewed by Editorial Team of Kiwilimón

Published: 05-01-2019

Preparation

15 mins

7 mins

Low

Season the skirt steak with salt and pepper, and cook in a skillet over medium heat with olive oil to your desired doneness. Remove and set aside. For the vinaigrette, blend the white vinegar with the mustard, rosemary, thyme, oregano, salt, and pepper. While blending, slowly add the olive oil in a steady stream until emulsified, meaning the mixture is fully integrated.