This Spring Salad Mix with Marinated Country Natural Beef Skirt Steak and Tahini Dill Dressing combines fresh mixed greens, grilled spring vegetables like asparagus, carrots and radishes with a creamy tahini dressing. It’s a healthy and delicious entree spring salad that works for a last minute Passover or Easter entree.
Holiday Entree Salad
If you’re feeling overwhelmed by the upcoming holiday weekend and don’t yet have a menu planned, this entree salad will be perfect to celebrate Passover, Easter, Spring or a combination of all three with your family and friends.
Spring Salad Mix serves as the base of this Marinated Skirt Steak and accompanying grilled spring vegetables. Country Natural Beef skirt steak is flavorful and fabulous – you really only need to marinate it for an hour, and it helps flavor the meat quickly.
The tahini dill dressing is easy and delicious. It will make more than you need for the salad and is a wonderful dip for leftover grilled vegetables or carrot sticks.
Skirt steak is a very flavorful and well marbled cut of beef from below the ribs. It has a wonderful rich beef flavor and is long, thin and flat, and prized for its rich flavor. My partner, Country Natural Beef, supplies Whole Foods markets with premium, pasture raised, Global Animal Partnership (G.A.P.) Certified Beef.
Skirt Steak is best cooked quickly over very high heat. To prevent any cut of meat from getting tough is to slice against the grain and not overcook it. The grain is very visible in the skirt steak and cutting the long, thin steak into sections and then cutting across the grain.
Why You’ll Love This Recipe
Grilling the meat and the vegetables makes the mess minimal.
This entree salad is visually gorgeous.
Showcases the best seasonal produce.
It is Whole30 compatible.
It’s colorful and flavorful with little effort to make it.
You can prep in advance by making the marinade, dressing and chopping the vegetables.
Garlic – Adds warmth and subtle power to the marinade.
Extra Virgin Olive Oil – Adds fat, flavor and helps ensure seared beef.
Red Wine Vinegar– the acid helps flavor the meat in a balanced way with the oil.
Green Onions – Adds a little bite and freshness to the marinade.
Salt & Pepper – Enhances the flavor of all the ingredients.
Creamy Tahini Dill Dressing:
Raw Tahini – this is the creamy component and the main source of oil in the dressing.
Cold Water – this breaks the tahini from a paste beyond the seize into a cream.
Garlic- adds warmth to the dressing
Lemon Juice- bright note that pairs well with the dill.
Red Wine Vinegar – adds a little deeper acidity.
Dill – fresh, fragrant, lovely spring herb.
Sea Salt and Pepper
Grilled Vegetables:
Extra Virgin Olive Oil
Kosher Salt and Pepper
Asparagus– fresh, seasonal spring bright green vegetable with great texture
Carrots – nice contrast in the dish in both color and sweet flavor
Radishes – multicolored radishes add color and flavor. Radishes that are grilled get sweet and aren’t sharp in flavor as they are raw. AND, bonus – they look like Easter eggs.
Spring Salad Mix:
You can obviously use Spring Salad Mix from the market, but I recommend you find some variety and make one yourself. My Spring Salad Mix was part arugula, part baby romaine, and part pea greens. It’s a perfect balance of delicate greens and heartier greens and the peppery arugula with the sweet pea greens is fantastic.
Recipe Tips & Variations
For best results, you’ll want to ensure you are cutting against the grain when thinly slicing the Country Natural Beef Skirt Steak.
Add or Substitute: any of the vegetables you prefer or need to use! Cook the vegetable(s) you’re adding in the same fashion – lightly dressed with olive oil and grilled under tender.
Troubleshooting the Tahini dressing: If the dressing isn’t as thin as you’d like, add water until it reaches the desired consistency.
Cooking on Stove Top: You can absolutely cook this inside on your stove top instead of the grill in a heavy cast iron skillet.
Serving Suggestions:
This entree salad has plenty of food to feel fully satisfied as is. Feel free to add jammy eggs as seen here which makes it have a little extra protein.
How To Make Spring Salad Mix with Marinated Steak and Grilled Vegetables
Step 1: Remove your Country Natural Beef skirt steak from the fridge. Season the meat with kosher salt and cracked pepper. Dress it generously with the marinade and return it to the fridge for 30 minutes – 1 hour.
Step 2: Add tahini, water, garlic, red wine vinegar, salt and lemon juice in a medium wide bowl. Using a whisk, whisk it until the water has broken the tahini paste into a creamy consistency. Add lemon juice as needed for extra tarte flavor or more water to create your desired dressing consistency. Finish the dressing with the dill.
Step 3: Wash the vegetables and prepare them all. Snap the woody stems off the bottom of the asparagus. Slice the tops off of the radishes and halve them. Halve the carrots lengthwise. Dress them with olive oil, salt and pepper and toss to coat. Preheat the grill to medium high heat. Once it is hot, grill them – preferably in grill pans to reduce loss to the grates.
Step 4: Once the vegetables are done, crank the heat to the highest setting on your grill. Meanwhile, remove your meat from the fridge and dab off the excess moisture from the marinade to get the best sear. Once it is screaming hot, put the meat on and sear, undisturbed for 3 ish minutes. Flip once and do the same on the second side for 2 ish minutes. Skirt steak should be served medium rare – 130 degrees to maximum 140 degrees.
Step 5: Add Spring Salad Mix to the bottom of a large wide platter. Sprinkle it with salt. Arrange the grilled vegetables, meat, jammy eggs (optional) and then dress with the tahini dressing.
Storing & Reheating
Storing: The best way to store your leftover skirt steak is to use an airtight glass container and it will last 5 days in the fridge.
Reheating: You can reheat this easily in the microwave for approximately 2 minutes, or on the stove top in a cast iron skillet over medium low with a splash of water.
This Spring Salad Mix with Marinated Skirt Steak and Tahini Dill Dressing combines fresh mixed greens, grilled spring vegetables like asparagus, carrots and radishes with a creamy tahini dressing. It’s a healthy and delicious entree spring salad that works for a last minute Passover or Easter entree.
Scale
Ingredients
Skirt Steak Marinade:
1 ½ pounds Country Natural Beef Skirt Steak
2 cloves Garlic, thinly sliced
⅓ cup Extra Virgin Olive Oil
1/4 cup Red Wine Vinegar
3 Green Onions, thinly sliced
Kosher Salt & Pepper to taste
Creamy Tahini Dill Dressing:
½ cup raw tahini
¼ cup cold water + 2 tablespoons as needed
2 cloves garlic, minced
3 tbsp lemon juice
2 tsp red wine vinegar
1 ½ large handfuls of fresh dill, chopped finely
Sea Salt and Pepper, to taste
Grilled Vegetables:
3 tbsp Extra Virgin Olive Oil
Kosher Salt and Pepper, to taste
1 pound asparagus, woody ends removed
1 pound carrots, greens removed and sliced in half lengthwise
1 bunch radishes, greens removed and halved
Spring Salad Mix:
½ pound spring salad mix of choice
2 tsp kosher salt added to the greens once plated
Instructions
Step 1: Remove your Country Natural Beef skirt steak from the fridge. Season the meat with kosher salt and cracked pepper. Dress it generously with the marinade and return it to the fridge for 30 minutes – 1 hour.
Step 2: Add tahini, water, garlic, red wine vinegar, salt and lemon juice in a medium wide bowl. Using a whisk, whisk it until the water has broken the tahini paste into a creamy consistency. Add lemon juice as needed for extra tarte flavor or more water to create your desired dressing consistency. Finish the dressing with the dill.
Step 3: Wash the vegetables and prepare them all. Snap the woody stems off the bottom of the asparagus. Slice the tops off of the radishes and halve them. Halve the carrots lengthwise. Dress them with olive oil, salt and pepper and toss to coat. Preheat the grill to medium high heat. Once it is hot, grill them – preferably in grill pans to reduce loss to the grates. Grill in batches if needed to ensure they have space to grill and not steam if they are crowded. Tender enough, but still al dente slightly is the best way to enjoy this salad.
Step 4: Once the vegetables are done, crank the heat to the highest setting on your grill. Meanwhile, remove your meat from the fridge and dab off the excess moisture from the marinade to get the best sear. Once it is screaming hot, put the meat on and sear, undisturbed for 3 ish minutes. Flip once and do the same on the second side for 2 ish minutes. Skirt steak should be served medium rare – 130 degrees to maximum 140 degrees.
Step 5: Add Spring Salad Mix to the bottom of a large wide platter. Sprinkle it with salt. Arrange the grilled vegetables, meat, jammy eggs (optional) and then dress with the tahini dressing.
Notes
** Spring Salad Mix: You can obviously use Spring Salad Mix from the market, but I recommend you find some variety and make one yourself. My Spring Salad Mix was part arugula, part baby romaine, and part pea greens. It’s a perfect balance of delicate greens and heartier greens and the peppery arugula with the sweet pea greens is fantastic
