This recipe is inspired by the outstanding cookbook: How to Cook Meat. I love the detailed pictures and descriptions the authors give about cuts of meat, best ways to prepare, and they don’t forget the sides!

Since Brad and I have joined the Marin Sun Farms CSA (I posted more info here) we have been eating both more and less meat. More because we have a certain amount that needs to be consumed within a month or two, but less too because we only eat this high-quality meat or other meat that we know where it came from. So I’m cooking more meat at home, but eating out less of it. I apologize to the vegetarians but I would encourage you to still try this recipe substituting some tofu or just making a big salad with the dressing. Its delicious!

This spice rub is so flavorful I plan to use it quite frequently. And the dressing has such a great tartness and flavor that it accents the meat perfectly. The nicest thing about this dish is the ability to sub in any type of salad or cooked greens you have, and add any veggies you like to the greens. I served the skirt steak over mixed salad greens, julienned cucumbers & carrots. We loved it!

Meat Rub Ingredients:

• 1/4 c. soy sauce
• 2 T. cracked coriander seeds (use a mortar & pestle)
• 2 T. freshly cracked pepper (or peppercorns cracked in a mortar & pestle)
• 1 1/2 lbs. skirt steak, cut into 4 portions if desired

1. Combine the spices & soy sauce in a shallow dish then add the meat to marinate.  Turn well to coat.

Lime-Ginger Dressing:

• 1/4 c. olive, canola, or grape seed oil
• 2 T. sesame oil
• 1 t. sugar
• 1/2 c. fresh lime juice
• 2 T. minced ginger
• 1-3 t. finely minced chilie pepper of your choice if desired
• salt & pepper to taste

1. In a small glass jar with a lid (or a bowl and a whisk), combine all ingredients by shaking or whisking well.  Add oil slowly to ensure well combined.
2. Bring a broiler to high with the oven rack about 5″ from the heat.

The Dish:

• salad greens, arugula, bok choy, or whatever other greens you enjoy
• 1/4 – 1/2 c. fresh mint leaves
• 1/4 – 1/2 c. fresh cilantro
• 1/4 – 1/2 c. fresh basil
• 1 large carrot peeled and cut into matchsticks (or shredded)
• 1 cucumber peeled and cut into matchsticks

1. Combine salad ingredients in a salad bowl.  Toss with desired amount of dressing and toss well.
2. Line a baking sheet with foil then place the skirt steak on the pan.  Broil for about 4 minutes per side until cooked to desired doneness.
3. Let meat rest for a few minutes before slicing against the grain and adding to the top of the salad on each plate.