Skirt Steak & Shaved Brussels Winter Salad with Maple Chimichurri Vinaigrette
Serves 1
Directions
- 1Add oil to a pan.
- 2Place the skirt steak in the hot pan and cook.
- 3Remove the cooked steak from the pan.
- 4Add shaved Brussels sprouts to the pan and cook.
- 5Combine red onion, apples, and walnuts in a large bowl.
- 6Add the cooked Brussels sprouts to the bowl with other salad ingredients.
- 7In a separate bowl, combine parsley and red serrano pepper for the vinaigrette.
- 8Add olive oil, red wine vinegar, maple syrup, Dijon mustard, red pepper flakes, smoked paprika, salt, and pepper to the vinaigrette bowl.
- 9Mix the vinaigrette ingredients thoroughly.
- 10Pour the vinaigrette over the salad ingredients in the large bowl and mix well.
- 11Slice the cooked skirt steak.
- 12Transfer the mixed salad to a serving bowl.
- 13Arrange the sliced steak on top of the salad.
- 14Garnish with Parmesan cheese and drizzle with additional vinaigrette.
Ingredients
- Skirt steak
- Brussels sprouts
- Apples
- Red onion
- Pomegranate seeds
- Walnuts
- Parsley
- Red serrano pepper
- Olive oil
- Red wine vinegar
- Maple syrup
- Dijon mustard
- Red pepper flakes
- Smoked paprika
- Salt
- Pepper
- Parmesan
Equipment
panspatulabowlknifecutting boardserving bowl
Tips
- Save some of the vinaigrette to top the steak.
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