Skirt Steak with Celery, Blue Cheese and Walnut Salad
Active Time: 20 minutes | Total Time: 20 minutes | Serves 4 | Gluten Free
- 1½ pounds skirt steak
- ½ cup walnuts
- 6 ribs celery
- 2 tablespoons fresh lemon juice
- 1 tablespoon plus 2 teaspoons extra virgin olive oil
- ½ teaspoon freshly ground black pepper
- ½ cup blue cheese, crumbled
- ¼ cup fresh flat leaf parsley leaves
- ½ teaspoon kosher salt
Let the steak come to room temperature, about 15 minutes.
Heat the oven (with the oven rack in the middle) to 350°F.
Spread the walnuts onto a sheet pan and bake 10 to 12 minutes, or until fragrant and crisp. When cool enough to handle, break them into smaller pieces.
One at a time, lay a rib of celery flat on a cutting board and use a vegetable peeler to make long, thin strips. Place the strips into a medium bowl. Add the lemon juice, 1 tablespoon of the oil, and ¼ teaspoon of the pepper and toss. Fold in the blue cheese and parsley.
Cut the steak crosswise into 4 equal portions. Season both sides with the salt and the remaining ¼ teaspoon pepper.
In a large skillet, heat the remaining 2 teaspoons oil over medium-high heat. Add the steaks and cook 2 to 3 minutes per side, until medium-rare. Let rest 5 minutes before slicing. Serve with the celery salad.
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