When I played with this recipe, my family knew they would be getting different variations of it. I served it every week for a month, tweaking it to perfection. Since skirt steak is a bit of a luxury item, we save this for Shabbos Mevarchim or Yom Tov. I sometimes choose to keep the peppers raw. My family knows to leave me a good portion of the artichokes. How is that for love?
Artichoke Skirt Steak Salad
Recipe By Chaia Frishman
- Cooking and Prep: 35 m
- Serves: 6
-
Contains:
Ingredients (7)
Main ingredients
Start Cooking
Make the Meat and Marinade
Yields 4 main dish servings or 6-8 salad servings.
-
Soak skirt steak in the teriyaki ginger sauce for half an hour. Remove from marinade but do not discard marinade.
-
Grill skirt steak for four and a half minutes on each side, depending on the thickness. (If it’s really thin, then no more than four minutes on each side.) Transfer to a baking pan and tent with foil for 10 minutes to let it cook to desired tenderness. (I like it medium rare.)
-
Brush artichokes and red pepper with marinade and grill two minutes on each side. Set aside.
-
Heat remaining marinade in a small saucepan until it comes to a boil. Add one tablespoon hot water and remove from heat.
Note:
In place of the teriyaki ginger sauce use 1 and 1/2 cups sesame teriyaki sauce + 1/2 teaspoon ground ginger, or 1 and 1/2 cups sesame teriyaki sauce + 1 cube frozen ginger.
In place of the frozen artichoke bottoms use 1 (11–14-oz) (300-400 g) can or jar of artichoke bottoms, drained and thoroughly rinsed to remove brine.
Assemble the Salad
-
Cut the artichokes into chunks and place in a salad bowl.
-
Slice grilled skirt steak into pieces and mix with greens and peppers.
-
Drizzle salad with boiled marinade, a drop of olive oil, and a sprinkle of sea salt till salad is dressed but not soaked.
Tip:
To add some extra crunch and flavor, toss in French’s fried onions.
Credits
Photography: Lisa Monahan.
Food Styling: Chanie Nayman.
-
Artichoke Skirt Steak Salad
substitute
I love skirt steak, but it's a little pricey, like you said in your post. What would be another great protein to pair with artichokes and this marinade?Replies:
I have a skirt steak palate with a hamburger budget. That said, I don't use a lot of skirt steak so it's not as bad as you might think. I also buy it on sale and freeze it in one pound strips so I can always make it. But when I don't have it, or even just want to change it up, I use dark meat cutlets. You will see as other recipes get posted it's my favorite go to protein. Juicy and lean (my butcher does a great job cleaning it) it pairs so well with artichokes and this marinade. Good luck!
Please
Log in to post a review How'd it turn out? Write a review.
Please
Log in to ask a question How'd it turn out? Write a review.
-
Artichoke Skirt Steak Salad
substitute
I love skirt steak, but it's a little pricey, like you said in your post. What would be another great protein to pair with artichokes and this marinade?Replies:
I have a skirt steak palate with a hamburger budget. That said, I don't use a lot of skirt steak so it's not as bad as you might think. I also buy it on sale and freeze it in one pound strips so I can always make it. But when I don't have it, or even just want to change it up, I use dark meat cutlets. You will see as other recipes get posted it's my favorite go to protein. Juicy and lean (my butcher does a great job cleaning it) it pairs so well with artichokes and this marinade. Good luck!
.jpg "Pesto Stuffed Chicken with Artichokes and Sundried Tomatoes")
