Equipment
Ingredients
Skirt Steak
- 600 g skirt steak, trimmed of excess surface fat
- 15 ml olive oil
- 5 g kosher salt
- 2 g black pepper, freshly ground
- 3 g garlic powder
Salad Base
- 200 g lacinato kale, stems removed, leaves thinly sliced
- 150 g fennel bulb, cored and very thinly sliced
- 100 g feta cheese, crumbled
Lemon Honey Dressing
- 45 ml extra virgin olive oil
- 30 ml lemon juice, freshly squeezed
- 10 g dijon mustard
- 10 g honey
- 2 g kosher salt
Nutrition (per serving)
Method
In a small mixing bowl, combine the extra virgin olive oil, lemon juice, Dijon mustard, honey, and salt. Whisk vigorously until the dressing is fully emulsified.
Place the thinly sliced kale into a large mixing bowl. Pour half of the dressing over the kale. Using clean hands, vigorously massage the kale for about 2 minutes until it darkens in color, shrinks in volume, and feels tender.
Pat the skirt steak completely dry with paper towels. Rub the steak evenly with olive oil, then season generously on both sides with kosher salt, black pepper, and garlic powder. Always wash hands and use a dedicated cutting board after handling raw meat to prevent cross-contamination.
Heat a cast iron skillet over high heat until smoking hot. Lay the steak in the pan and sear without moving it for 2 to 3 minutes per side. For medium-rare, aim for an internal temperature of 54 C or 130 F. The USDA recommends a minimum internal temperature of 63 C or 145 F for food safety.
Transfer the cooked steak to a clean cutting board. Let it rest undisturbed for 5 to 10 minutes. This allows the muscle fibers to relax and retain their juices.
While the steak rests, add the thinly sliced fennel and crumbled feta to the massaged kale. Drizzle with the remaining dressing and toss well to combine.
Using a chef knife, slice the rested skirt steak thinly against the grain. Serve the steak slices immediately alongside the vibrant kale and fennel salad.
Chef's Notes
- Slicing against the grain is absolutely critical for skirt steak. Look closely at the long, distinct muscle fibers running down the length of the cut, and turn your knife 90 degrees to sever them. This transforms a potentially chewy cut into a melt-in-your-mouth experience.
- Massaging raw kale with an acidic component like lemon juice acts as a chemical cooking process. It breaks down the tough cellulose structure, making the greens far more palatable and easier to digest.
- Because skirt steak is a relatively thin cut, getting a proper sear without overcooking the center requires intense, ripping high heat. Ensure your cast iron pan has ample time to preheat.
- If your fennel bulb has fresh fronds attached, do not discard them. Finely chop a handful of the fronds and fold them into the salad at the end for an extra burst of anise flavor.
Storage
Refrigerator: 3 days — Store steak and salad in separate airtight containers. The kale holds up reasonably well to dressing over a few days.
Reheating: Reheat steak gently in a skillet over medium-low heat until just warmed through, or serve cold over the salad.
