Great menu over all and will make it again. This marinade may be used for other steaks as well and the tomato salad along with it. Though it presents as something hard and time consuming it is so quick and easy you'll fool your guests!
Grilled Balsamic Skirt Steak Menu
Try this stopwatch-tested menu from the Cooking Light kitchen.
Sautéed baby spinach Melt 2 teaspoons butter in a large skillet over medium heat. Add 3 thinly sliced garlic cloves; cook 1 minute. Sprinkle with 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper. Gradually add 1 (10-ounce) package fresh baby spinach; cook 1 minute or until spinach just wilts, tossing frequently.
Tomato-Vidalia-blue cheese salad Combine 1 tablespoon extra-virgin olive oil, 1 1/4 teaspoons white wine vinegar, 1/4 teaspoon kosher salt, and 1/8 teaspoon black pepper. Toss with 2 1/2 cups halved grape tomatoes and 1/3 cup diced Vidalia onion. Sprinkle with 3 tablespoons crumbled blue cheese.
Cooking Light, May 2010
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Ratings and Reviews (3)Be the first to rate it Add a Review
melina123 Posted: 06/20/11 Worthy of a Special Occasion
Belladonna714 Posted: 05/29/11 Worthy of a Special Occasion
Didn't make the spinach but the salad was incredible! Can't wait to make it again!
GramercyGal Posted: 04/10/11 Worthy of a Special Occasion
This was a lovely week night meal that was worthy of company. It was quick and delicious. That tomato salad really complimented the steak. I added a little heart of palm to it, and it was excellent. I'll be making this again and again.