This raw fennel and celery salad brings light and bright flavor to grilled marinated skirt steak. Throw corn tortillas on the grill to make impromptu tacos, a favorite weeknight dinner.
1/3 cup red wine vinegar
1/3 cup extra virgin olive oil
4 garlic cloves, minced
1/2 teaspoon Dijon mustard
1/2 teaspoon table salt
1/2 teaspoon freshly ground black pepper
1 1/2 pounds skirt steak
1 1/4 cups thinly sliced fennel bulb
1/4 cup sliced green onions
2 tablespoons thinly sliced celery
1 tablespoon mayonnaise
2 tablespoons fresh lime juice
1 tablespoon chopped fresh cilantro
1 teaspoon diced jalapeno pepper
1 teaspoon red wine vinegar
1/8 teaspoon table salt
1/8 teaspoon freshly ground black pepper
How to Make It
Prepare Steak: Preheat grill to 350°F to 400°F (medium-high). In a large zip-top plastic bag, combine the vinegar, olive oil, garlic, mustard, salt, and pepper. Shake to combine. Add steak to the bag, seal bag, and marinate 30 minutes. Remove steak from marinade, discarding marinade.
Grill steak, turning once, 10 minutes total for medium-rare (or until desired doneness). Let steak rest for 10 minutes before slicing.
Prepare Fennel Slaw: Combine all ingredients in a large bowl, and toss together. Chill until ready to serve.
Slice each strip of steak in half to make 2 shorter strips. Slice down the long side (across the grain) of each strip to create 1/2-inch-thick slices. Serve steak with Fennel Slaw.
The Southern Vegetable Book, by Rebecca Lang, copyright 2016.
First of all, I love this
recipe. I am giving it 3 stars because of a recipe error. It didn't occur to me
until I made the slaw that it doesn't provide 4 1 cup servings. As I looked at
the list of ingredients again, I realized that there was no way the recipe
would provide that. I was trying to make this to serve 9. Luckily, I had
additional fennel and celery to add, so I came close to enough servings.
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