Grilled Skirt Steak Salad with Hot Honey, Balsamic & Blue Cheese Vinaigrette
Print RecipeServings: 4 people
Delicious Salad Dressing with Hot Honey, Balsamic & Blue Cheese. Combination makes an amazing vinaigrette.
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Hot Honey, Balsamic Blue Cheese Vinaigrette
- 2 tsp Joey’s Hot Honey
- 3 tbsp Balsamic Vinegar
- ⅓ cup Apple Cider Vinegar (Bragg Organic Apple Cider Vinegar)
- 2 ea Garlic Cloves
- ½ tsp Dry Thyme
- ½ tsp Black Pepper
- 1 tsp Kosher Salt
- ⅓ cup Vegetable Oil
- ⅔ cup Olive Oil
- 2 oz Blue Cheese (half to blend into dressing and half to crumble into dressing)
Steak Marinade
- 1 lb Skirt Steak
- ½ cup Hot Honey, Balsamic & Blue Cheese Vinaigrette
Salad Preparation
- 6 cups Salad Mix of your choice (I used Romaine and Spinach, would be good with Spring Mix)
- ¼ cup Red Bell Pepper julienne
- ¼ cup Red Onion shaved
- ¼ cup Green Onion chopped
- ½ cup Tomatoes cut into wedges, diced or 1/4 moons
- ½ cup Cucumbers cut into wedges, diced or 1/4 moons
- ½ cup Carrots shredded
- ½ cup Red Cabbage Shredded
- ½ cup Fresh Mandarin, Satsuma Oranges broken into segments
- 2 tbsp Blue Cheese Crumbles to top the salad
- 1 tbso Joey’s Hot Honey to drizzle over sliced steak
Instructions
Making the Vinaigrette
- In a tall container, add the garlic, hot honey, salt, pepper, dry thyme and both vinegars.
- Using a immersion blender, pulse the ingredients in the container to puree the garlic and thyme, dissolve the salt and combine the ingredients. (you can use a blender or food processor as well)
- Slowly drizzle in the oils. They should emulsify as you add them.Once combined the dressings should be medium thickness.Test the vinaigrette flavor. You can adjust the oil and vinegar levels at this point if needed.
- Crumble 1/2 of the blue cheese into the vinaigrette and puree to combine.
- Crumble in the remaining blue cheese into the vinaigrette.Adjust seasoning as needed.
Marinating and Grilling the Skirt Steak
- Trim the skirt steak as needed to remove any fat.
- In a container or resealable bag combine the steak with 1/2 cup of the vinaigrette.You can add more if needed.
- Marinate the skirt steak for 1-4 hours.
- Preheat the grill to a high temperature.Skirt steak is good with some char on the exterior. The steak cooks fast so you want to cook over high heat.
- Once the steak is cooked to your desired temperature, remove from the grill.Let rest for 5-10 minutes before slicing.
Assembling the Salad
- Combine the salad ingredients and toss with 1/2 cup of vinaigrette. Adjust with additional vinaigrette as needed.
- Plate salad onto individual plates or in a bowl to serve at the table or buffet.
- Garnish the plates or bowl with the additional blue cheese and mandarin oranges if desired.
- Slice the skirt steak into 3 pieces and cut slices across the grain of the steak.This will give you the maximum tenderness of the steak.Plate the steak on top of the salad or in front of the salad on the plate.Drizzle some of Joey’s Hot Honey over the Skirt Steak and Salad if desired.
- Enjoy!