This is a really simple but tasty recipe which I am going to parlay into a lunch salad for tomorrow. I bought double portions of meat and asparagus to make so that I would have leftovers for my steak salad. Generally I use 1/2 lb portions (8oz.) of meat per meal. This is a pretty large amount of meat so if you need to eat less or more than me you should adjust accordingly.
Ingredients
1 bunch of Asparagus
1 lb skirt steak
6-7 cloves of Garlic
2 lemons
Sea Salt
Fresh Ground Pepper
Olive Oil
Directions
1. About an hour before you are going to eat dinner place skirt steak in a large, sturdy freezer bag. In the bag insert the juice of 2 lemons and 6-7 cloves of minced garlic. Grind Sea Salt in bag generously to taste. Zip bag, mix up ingredients and place in the fridge to marinate for an hour.
2. Pre-heat oven to 425 F. While over is pre-heating place asparagus on a baking tray. Cut off about the bottom inch of the asaparagus. You don't want the white part on the bottom. Cover generously in Olive Oil, Sea Salt, Fresh Ground Pepper. Make sure asparagus are all well covered in all of the ingredients.
3. Before you take the steak out of the bag (about 15 minutes before you want to eat) place a small handful of fresh, whole peppercorns on a cutting board. Break up the peppercorns with a knife by laying the flat side of the knife on the peppercorns and pressing firmly. They should be quite course. Once they are broken up, take the steak out of the back and press peppercorn into the steak with you hands so that the peppercorns are firmly lodged into the steak. Perform on both sides.
- An alternate to this technique is to just use you pepper grinder and press it in that way. Use the most course setting if your grinder has one. I have found that the above technique, though a bit more laborious, gives the steak that restaurant peppered look and feel.
4. Heat Canola Oil on high-heat. Once the oil is sufficiently heated, place steak flatly in the pan and cook for ten minutes. Flip the steak only once at the 5 minute mark so that you get 5 minutes per side.
5. Right after you put the steak in the pan, put the asparagus in the oven. Let cook for 8-10 minutes, stirring up asparagus about half way through.
6. After steak has cooked 5 minutes on both sides, place on a cutting board to rest for at least 5 minutes.
7. Remove asparagus from oven- put half of it on your plate and save the other half
8. Slice skirt steak against the grain after it has rested and put half on the plate
9. EAT!!
10. After dinner, slice up asparagus into 1 inch pieces and place in a large tupperware with the rest of the leftover skirt steak. To the tupperware add 1 heart of romaine lettuce, a handful of feta cheese, diced onions, red and green pepper. Place the tupperware in the fridge and save for tomorrow's lunch. Don't forget to take or make you favorite light dressing to add to the salad. I use a very simple Balsamic and Olive oil dressing with Oregano, Adobo Goya Seasoning, and pepper. I will give some other dressing recipes tomorrow. Don't add dressing until tomorrow's lunch so the veggies don't get soggy.
11. Put on a movie and get a good night of sleep.
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