If you’re like me, you are always looking for healthy recipes that are quick and easy. More often than not I’ll pick up a paleo cookbook and realize every recipe requires hours of preparation, dicing, and stewing. This week I tried out a recipe that was healthy, fantastic, and best part – it took about 20 minutes to prepare from start to finish
- 5 cups mixed spring greens
- 3 very ripe Bosc pears
- 2 tbsp finely chopped chives
- 6 tbsp unsalted Kerrygold butter (or other grassfed butter)
- 3/4 cup dried cherries (halved)
- 3/4 cup raw walnuts (chopped)
- 4 tbsp cherry or berry flavored vinegar (i.e. raspberry)
- 2 tsp Dijon mustard
- 1/2 cup extra-virgin olive oil
- 2 lb skirt steak
- Sea salt
- Black pepper
- Slice all the pears into thin slices (about 1/4 inch thick or thinner).
- Toss all of the pears, chopped cherries, and walnuts, with all of the mixed greens.
- Preheat skillet to high heat.
- Sprinkle the steak with 3/4 teaspoon of sea salt and black pepper to taste.
- Cut the skirt steak into 6 approximately even pieces.
- Cook each of the skirt steak pieces for approximately 3-5 minutes on each side, depending on thickness and desired doneness.
- Remove from skillet and let rest for 5 minutes.
- While the steak is resting pour the olive oil, cherry or berry vinegar, and Dijon mustard into a plastic food container or mason jar and shake vigorously to combine the ingredients. This is the vinaigrette to serve with your salad.
- Combine the butter, 1/4 teaspoon of salt, and chives, by mashing and stirring the ingredients together.
- Slice the steak against the grain into 1/2 thick pieces and top with the butter combination.
- Serve the steak, salad, and dressing together – and enjoy!