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Meat
Easy
8 Servings
Allergens 
No Allergens specified
40 Minutes
Diets
No Diets specified
Here’s a great way to enjoy the lighter side of barbecue dinners.
1 piece London broil or skirt steak
oil, to taste
salt, to taste
pepper, to taste
Pure Foods by Estee Brisket Sauce, to taste
mixed greens (spinach, arugula, radicchio)
1/2 pound (225 grams) sugar snap peas, cut into small pieces
1/2 cup cherry tomatoes
1/4 red onion, sliced very thinly
1 cup grapes (preferably Muscat), cut in half
1 red pepper, diced
4 fresh cauliflower florets, smashed into small pieces
1/4 cup Pure Foods Red Wine Sauce
3 tablespoons oil
1 tablespoon Haddar Dijon Mustard
Marinate your skirt steak or London broil in some oil, salt, and pepper.
Place on a hot grill and grill just until the outsides are cooked and the inside is still tender.
Brush with brisket sauce on both sides just before done.
Once you remove the meat from the grill, let sit for five to 10 minutes. Place on a cutting board and slice diagonally. Let cool and add to the salad.
Assemble salad ingredients in a large bowl. Combine dressing in a small bowl and toss the salad with the dressing.
Photography: Hudi Greenberger Food Styling: Janine Kalesis
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how much time do i need to marinate it for?
Hi Sora,
There is flexibility with how much time you can marinate for. A good 30 minutes should work, and even up to a few hours would be great.
-Chana Tzirel from Kosher.com