Grilled Skirt Steak Salad

• Marinate and cook the steak
• 1 lemon, juiced
• 2 tablespoons olive oil
• 2 teaspoons garlic
• 1 teaspoon red pepper flakes
• 1 pound skirt steak, grass-fed if available
• Assemble the salad
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon dijon mustard
• 1 shallot, minced
• 1/4 cup basil, chopped
• 4 cups arugula
• 2 cups cherry tomatoes
• 1 avocado, sliced
• 1-2 ounces goat cheese, crumbled

1. Mix lemon juice with other marinade ingredients and pour into a large glass bowl or resealable plastic bag. Mix well and add the steak, turning to coat on all sides. Allow to marinate for at least 1 hour or as long as overnight.
2. Heat your grill to high. When the grill is very hot, grill the steak. It should take 4-5 minutes per side for medium-rare. Place on a cutting board and allow to rest covered with foil for a few minutes before slicing.
3. In a large bowl, toss the arugula, tomatoes, and avocado. Slice and add the steak (make sure to slice the steak across the grain, especially if it is flank steak).
4. Pour the dressing over the salad and mix well. Garnish with the crumbled goat cheese. Season with sea salt and fresh ground pepper, if desired, before serving.

marinate, lemon, olive oil, garlic, red pepper, skirt, salad, olive oil, balsamic vinegar, mustard, shallot, basil, arugula, cherry tomatoes, avocado, goat cheese

Taken from food52.com/recipes/469-grilled-skirt-steak-salad (may not work)