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Spring Mix Steak Salad with Grilled vegetables and creamy tahini dressing

Spring Salad Mix with Marinated Skirt Steak

  • Author: Stephanie Stanley
  • Prep Time: 30
  • Cook Time: 20
  • Total Time: 50 minutes
  • Yield: 6 servings 1x


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. 



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


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. 



** 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

  • Category: Whole30
  • Method: Grill
  • Cuisine: American