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This salad is fresh, delicious, and flavorful!
1 and 1/2 pounds skirt steak
14 ounces coconut milk
juice of 1 orange
a shake of dried ginger
Spring Mix lettuce
grape tomatoes
sliced cucumbers
3 cubes Gefen Frozen Garlic
about 2 ounces sliced almonds
1 bunch fresh parsley
2 teaspoons Gefen Dried Basil
2 heaping teaspoons Gefen Mayonnaise
2 teaspoons sugar
3 teaspoons Tuscanini Apple Cider Vinegar
1 cup Gefen Olive Oil
1/8 cup water
In a food processor, blend the garlic, almonds, parsley and basil until a fine paste forms.
Add the apple cider vinegar, mayo, and sugar. Turn on the food processor and slowly drizzle in the olive oil.
Add the water to thin out the dressing to your liking. Add more water if desired.
Pour the pesto dressing into a container and refrigerate until ready to serve.
Skirt steak can be extremely salty. Rinse the steaks very well and pat them dry. Place the steaks in a container and pour coconut milk over them.
Add the ginger for flavor and squeeze the orange over it for acidity.
Let the steaks rest in this coconut bath for 40 minutes. This will eliminate some of the salt and add a depth of flavor.
Once marinated, pat the steaks dry and grill on a hot grill pan for one to two minutes per side.
Serve the grilled skirt steak over a bed of lettuce, tomatoes and cucumbers and drizzle the pesto dressing on top. Enjoy!
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