Country Bob’s Skirt Steak Salad
You like fahita meat? I LOVE fahita meat – crazy for that chewy texture! My local grocery had some for a change last weekend so I decided to give the Country Bob’s sauce a try out in a steak salad. Not bad, actually quite good. Looks good, doesn’t it? So very pretty in my giant vintage McCoy pottery bowl!
First thing to do is get some salad dressing made – here’s what I used
1/3 cup olive oil
3 tbl red wine vinegar
2 tbl freshly squeezed lemon juice (about 1 small lemon)
1 clove of garlic, minced (of course I used my home grown!)
1/2 tsp salt
1/4 tsp ground black pepper
1 tbl Country Bob’s All Purpose Sauce ( I used “spicy” – I like it hot, more about that later in this post)
Wisk all the above ingredients together – and refrigerate until ready to use.
Now to fix up the meat:
Rub a teaspoon of salad dressing onto each side of your skirt steak (1-1/2 lbs) and liberally pepper it, let it sit at room temperature while your coals heat up.
Once those coals are hot, grab your man and give him the tongs and tell him to git to it! (Those are my poblano and habanero peppers growing over on the right)
The skirt steak won’t take long (my Q-King added a couple cube steaks when I wasn’t looking) 4 or 5 minutes on each side – put it on when the coals are really hot, get a nice sear and color to the meat. Then let the meat rest for about 15 minutes under a foil tent. While the meat is resting you can make a salad – use crispy lettuces, arugula, whatever veggies you like in a salad. I cut a pear up into mine as well as tossed on some feta cheese (I would have used blue cheese if it was on hand though). Cut the skirt steak against the grain into bite sized pieces and add to the salad – finally toss with the dressing. This amount of dressing and meat was a good amount for a large head of romaine and 1-1/2 lb skirt steak – serves 3 or 4.
Now about that hot stuff. You know I grew some peppers this year, and even though it is October 8 today, I am still picking peppers! I have been grinding them in my handy dandy little Cuisinart mini processor and freezing the peppers in plastic bags – I make a narrow log that I can easily break when it is frozen – I just snap some off for my chili or soup or enchiladas or whatever – tastes great, still as hot as ever and tastes fresh picked! Wear gloves though when you are messing with those little orange habaneros – I lost a couple layers of skin on part of my left hand last time I did some grinding!test