Mike Garten
Rub skirt steak with hot paprika before grilling to add some heat to this healthy lunch.
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Yields: 2 servings
Total Time: 0 hours 15 mins
1/2 lb.
skirt steak, cut crosswise into three pieces
1/2 tsp.
hot paprika
Kosher salt and pepper
1
lime, halved
1
small heart of romaine, leaves separated
4
radishes, thinly sliced
2
Persian cucumbers, thinly sliced
1/4 c.
fresh mint leaves
- Heat grill to medium-high. Season steak with paprika and ¼ tsp each salt and pepper. Grill to desired doneness, about 3 minutes per side for medium-rare. Squeeze juice from half of lime on top, transfer to a cutting board and let rest at least 5 minutes before slicing.
- Cut remaining lime half into wedges. Divide romaine, steak, radishes, cucumbers, mint, and lime wedges among containers.
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February 04, 2021 at 06:24AM
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