Recipes
Premium Angus makes for premium meals
Certain seasons are well-suited to particular cuts, cooking methods and flavors. These featured recipes have at least one thing in common, though, aside from premium AngusPride® beef – they're all exceptionally delicious. Pick one, and create a meal they'll surely envy.
Grilled Skirt Steak Salad with Creamy Avocado Dressing
Rating
Ingredients
1 1/2 pounds skirt steak, cut into 4- to 6-inch pieces
Salt
8 cups mixed salad greens
2 large tomatoes, cut into wedges
1 cup red onions, thinly sliced
1/2 cup pimento-stuffed green olives
Marinade
1/4 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon chili powder
Dressing
1 medium ripe avocado, coarsely chopped
3/4 cup water
1/4 cup fresh lime juice
1 garlic clove, peeled
1/2 teaspoon salt
Salt
8 cups mixed salad greens
2 large tomatoes, cut into wedges
1 cup red onions, thinly sliced
1/2 cup pimento-stuffed green olives
Marinade
1/4 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon chili powder
Dressing
1 medium ripe avocado, coarsely chopped
3/4 cup water
1/4 cup fresh lime juice
1 garlic clove, peeled
1/2 teaspoon salt
Instructions
1. Combine marinade ingredients in small bowl. Place steaks and marinade in resealable plastic bag, and turn steaks to coat. Close bag securely, and marinate in refrigerator 6 to 24 hours.
2. Remove steaks from marinade, and discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium-rare to medium doneness, turning occasionally.
3. Meanwhile, place dressing ingredients in blender container. Cover, and process until smooth. Cover, and set aside.
4. Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onions, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.
Photo and recipe courtesy of The Beef Checkoff.