Photo: Helene Dujardin Styling: Mindi Shapiro Levine  
Hands-on Time
30 Mins
Total Time
1 Hour
Serves 4 (serving size: about 1 cup)

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.

How to Make It

Step 1

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.

Step 2

Grill steak, turning once, 10 minutes total for medium-rare (or until desired doneness). Let steak rest for 10 minutes before slicing.

Step 3

Prepare Fennel Slaw: Combine all ingredients in a large bowl, and toss together. Chill until ready to serve.

Step 4

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.

Ratings & Reviews

Recipe doesn't make 4 servings

May 31, 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.