Saturday, May 21, 2016

Skirt Steak with Fennel Slaw

Skirt Steak with Fennel Slaw

Fennel brings a light and bright flavor to a grilled skirt steak. Skirt steak is packed with flavor and is super-tender after marinating. It’s a mainstay at our house.  Try adding corn tortillas on the grill for impromptu tacos.

Makes 4 servings    Hands-on 30 minutes    Total 1 hour

1⁄3 cup red wine vinegar
1⁄3 cup extra virgin olive oil
4 garlic cloves, minced
1⁄2 tsp. Dijon mustard
1⁄2 tsp. table salt
1⁄2 tsp. freshly ground black pepper
1 1⁄2 lb. skirt steak

Fennel Slaw
1 1⁄4 cups thinly sliced fennel bulb
1⁄4 cup sliced green onions
2 Tbsp. thinly sliced celery
1 Tbsp. mayonnaise
2 Tbsp. fresh lime juice
1 Tbsp. chopped fresh cilantro
1 tsp. diced jalapeƱo pepper
1 tsp. red wine vinegar
1⁄8 tsp. table salt
1⁄8 tsp. freshly ground black pepper

1. Prepare Steak: Preheat grill to 350° to 400°F (medium-high) heat. 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.
2. Grill steak, turning once, 10 minutes for medium-rare. Let steak rest for 10 minutes before slicing.
3. Prepare Fennel Slaw: Combine all ingredients. Chill until  ready to serve.
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 with slaw.

Excerpted from The Southern Vegetable Book: A Root-to-Stalk Guide to the South’s Favorite Produce by Rebecca Lang. Copyright © 2016 Time Inc. Books. Reprinted with permission from Oxmoor House, an imprint of Time Inc. Books. All rights reserved.