Categories: Meals
Ingredients
- For the slaw:
- 4 medium red beets, peeled and shredded
- 5 cups thinly sliced kale
- 1 medium shallot, minced
- 2 tbsp. olive oil
- 2 tbsp. balsamic vinegar
- 2 tsp. Dijon
- 1/2 tsp. garlic powder
- To taste sea salt
- For the steak:
- 1 1/2 lb. beef skirt steak
- 1/4 cup balsamic vinegar
- 2 tbsp. olive oil
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. ground cumin
- 1/2 tsp. dried oregano
Directions
-
In a large bowl, combine the beets, kale and shallot. In a separate bowl, whisk together the olive oil, vinegar, mustard, garlic powder and salt. Pour over the salad and toss to combine. Cover and refrigerate until ready to serve.
-
Place the steak in a large Ziploc bag and add the vinegar, oil and spices. Mix to combine. Seal and refrigerate for 2-3 hours.
-
Heat a grill to high heat. Remove the steak from the bag and place on the heated grill. Grill steak for 2-4 minutes per side. All steak to rest for 10 minutes before slicing and serving with the salad.