Ingredients

The following ingredients have 4 Servings
  • 1 pound skirt steak
  • Fine Sea Salt and Freshly Cracked Pepper
  • 1 tablespoon Vegetable oil
  • 1/2 pound baby potatoes
  • 6 ounces frozen green beans
  • 4 cups fresh baby spinach
  • 1/3 cup scallions (sliced diagonally)
  • Sweet Miso Ginger Dressing
  • 1 tablespoon black sesame seeds

Instruction

  • Remove steak from the refrigerator. Trim excess fat and season both sides with fine sea salt and freshly ground pepper. Set aside at room temperature.
  • Pierce each potato 4-5 times with a fork. Potatoes will explode if you do not have a vent for the steam. Place in a microwave safe bowl with 1/2 cup water. Cover with plastic wrap and cook on high for 5-6 minutes or until potatoes are fork tender. Drain water, set aside.
  • Place frozen green beans in a microwave safe dish with 1/2 cup of water and cook on high for 2 minutes. Stir and cook for an additional 2 minutes or until warm and tender. Drain water, set aside.
  • Heat vegetable oil in a cast iron skillet or other frying pan over medium-high heat. Sear steak on both sides for 1-2 minute each. This is such a thin cut of meat that it takes nearly no time at all to achieve a nice medium-rare.
  • Remove to a cutting board. Allow to rest for 3-4 minutes. Slice against the grain into 1/2 inch strips.
  • Lay down a bed of spinach on serving dish. Divide greens beans, potatoes and steak evenly to both salads. Top with dressing, scallions and black sesame seeds. Enjoy!
  • If you've tried this recipe, come back and let us know how you liked it!