Elements: chili and lime rubbed skirt steak, sweet corn, cucumber, snap pea, green bean, avocado, cherry tomato, salted farmer cheese, pomegranate seed, charred scallion salsa verde, creamy lemon dressing
Ingredients
- 2 Chili Lime–Rubbed Skirt Steaks (recipe follows)
- ½ cup Charred Scallion Salsa Verde (recipe follows)
- ½ cup Creamy Lemon Dressing, divided (recipe follows)
- 20 green beans, sliced thinly on a bias
- 20 snow peas, julienned the long way
- 4 baby cucumbers, cut into 8 spears each
- 20 cherry tomatoes, halved
- 1 tablespoon extra virgin olive oil
- Salt to taste
- 1 red Fresno chili, thinly sliced
- 1 ripe avocado
- 1 ear of fresh sweet corn off the cob
- ½ cup farmer cheese with salt added
- 2 tablespoons pomegranate seeds
- 2 (8- to 10-ounce) skirt steaks, trimmed
- ¼ cup chili rub
- 2 tablespoons vegetable oil
- 1 lime, juiced
- Yields 2 cups
- 1 bunch scallions
- 1 teaspoon olive oil
- 1½ teaspoons sea salt
- 1 teaspoon black pepper
- 1 clove garlic (finely minced or grated with a microplane)
- 1 small shallot, very fine dice
- ½ bunch flat-leaf parsley, chopped fine
- 1 bunch cilantro, chopped fine
- ½ red Fresno chili, very fine dice
- ½ teaspoon cumin
- ½ cup extra virgin olive oil
- 2 limes, juiced
- Yields 5 ounces
- ½ cup olive oil–base mayonnaise
- 2 lemons, juiced
- ½ teaspoon salt
- ¼ teaspoon fresh ground black pepper
Preparation
At least 1 hour before you want to serve: Prep the Chili Lime–Rubbed Skirt Steaks, Charred Scallion Salsa Verde and Creamy Lemon Dressing according to recipes below.
When ready to assemble and serve: In a bowl, toss the green beans, snow peas and cucumbers in half of the creamy lemon dressing. Toss tomatoes in olive oil and salt. Lay down 4 plates and place dressed vegetables in the center. Add chiles, avocado, corn and farmer cheese on top.
Slice the skirt steak and place on top of the salad. Drizzle salsa verde and remaining dressing all around the plate. Garnish with pomegranate seeds and serve.
Chili Lime–Rubbed Skirt Steaks
Rub each steak with 2 tablespoons chili rub, oil and lime juice. Let sit for at least 1 hour. When ready to prepare and serve, grill over an open flame to desired doneness. Let rest and slice across the grain for improved tenderness.
Charred Scallion Salsa Verde
Rub scallions with olive oil, salt and pepper. Grill scallions on an open flame until charred and wilted. Set aside and slice when cool enough to handle.
In a small bowl combine garlic, shallot, parsley, cilantro, chilies, cumin and extra virgin olive oil. Add salt. When ready to serve, add lime juice and scallions to the herb mixture and serve.
Creamy Lemon Dressing
Combine all ingredients in a small bowl, whisk thoroughly. Adjust salt and pepper as needed. Set aside until ready to serve.
