These fab five ingredients transform into one of the fastest, most satisfying steak salads you’ve ever had. You’ll want to keep an eye on the romaine while it’s on the grill: you’re looking for lightly charred on the outside but still crunchy on the inside. We guarantee this will make it into your regular rotation. Cook, relax, and enjoy!
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What you’ll need:
12 ounces skirt steak
1 romaine heart
1 ounce parmesan
fresh thyme sprigs
freshly ground black pepper
grill, grill pan, or heavy skillet
1. Season steak
Preheat grill, grill pan, or skillet over medium-high heat. Season steak with salt and pepper.
Halve romaine heart lengthwise through the core. Drizzle cut side of romaine with olive oil and season with salt and pepper.
Grill steak and romaine
Grill steaks, turning once, until lightly charred on both sides, 3–4 minutes per side for medium-rare. Transfer to a board to rest. Grill romaine, turning once, until lightly charred on both sides, about 2 minutes per side. Transfer to board.
Zest lemon into a small bowl. Halve lemon and squeeze juice into bowl. Using a vegetable peeler, shave about a third of Parmesan into strips and set aside. Finely grate remaining Parmesan into the bowl with lemon juice. Remove thyme leaves from stems, finely chop (1 teaspoon), and whisk into bowl along with 2 tablespoons olive oil. Season with salt and pepper.
Slice steak and romaine
Slice steak across the grain and cut romaine into large pieces on the bias.
Divide half of dressing between 2 plates. Top with romaine, steak and season with salt and pepper. Top with shaved Parmesan and serve with remaining dressing on the side. Enjoy!