Ingredients

 

 

Marinade:

- ½ cup olive oil

- ¼ cup red wine vinegar

- 1 tbsp minced rosemary

- 2 tsp minced thyme

- 1 tsp minced sage

- 3 minced garlic cloves

 

Cooking:

- 2 tbsp avocado oil or beef tallow

- 1 lb bavette steak

 

Herb Vinaigrette:

- 1 tbsp minced shallots

- 3 tbsp minced basil leaves

- 1 tbsp minced thyme

- 2 thinly sliced green onions

- 2 minced garlic cloves

- 2 tsp Dijon mustard

- 1 tbsp honey

- ½ cup extra virgin olive oil

- Salt and pepper to taste

 

Assembly:

- 8 cups baby arugula (or baby kale)

- 2 yellow peaches, seeded and thinly sliced

- ⅛ thinly sliced red onion

- 8 oz burrata cheese

- Red pepper flakes (optional)

- Squeeze of lemon

 

 

Marinade:

• Whisk all marinade ingredients together.
• Place skirt steak in a shallow dish, pour marinade over it, cover, and marinate for 4-8 hours.

Vinaigrette:

• Blend all vinaigrette ingredients in a blender or food processor until emulsified.

Skirt Steak:

• Heat a cast iron skillet over medium-high heat and add oil.
• Pat steak dry, cook for 5 minutes on one side, then flip and cook for another 4 minutes.
• Rest steak for 10 minutes, then slice against the grain.

Assembly:

• Toss arugula or kale with half of the vinaigrette and spread on a platter.
• Top with sliced steak, peaches, red onion, burrata, and optional red pepper flakes.
• Drizzle with remaining vinaigrette, season with sea salt and black pepper, and finish with a squeeze of lemon.