I have been obsessed with skirt steaks this summer. It is one of the most affordable and tastiest steaks to ever put on the grill. I’ve been making steak tacos a lot this summer and saving any extra steak for a steak salad. It’s so good over leafy greens with some crunchy tortilla strips. I made a spiced up dressing with a creamy peppercorn base mix from Penzey’s. I lightened it up by subbing greek yogurt for the mayo and buttermilk for the sour cream. It was so good! Adding a roasted jalapeno, some green onion and cilantro gave it a flavor of the southwest.
For the dressing I used Creamy Peppercorn Dressing Base (from Penzey’s). FYI, if you order a catalog they usually have free spice coupons attached! I got this mix for free with a coupon. Also some Greek yogurt, buttermilk, cilantro, green onion, garlic and a roasted jalalpeno.
1 grilled Skirt Steak , (I used the Carne Street Taco Seasonings)
Package of Lettuce (I used Baby Romaine)
2 slices Grilled Onion
1 Anaheim Chile, roasted, peeled, seeded and chopped
1 Tomato, chopped
6 Corn Tortillas, cut into strips and fried
Spicy Peppercorn Dressing
6 ounces Greek Yogurt
1/2 cup Buttermilk
1 tablespoon Creamy Peppercorn Dressing Base Mix (from Penzey’s)
1 Jalapeno, roasted, peeled, seeded and chopped
2 tablespoons Green Onion, chopped
2 tablespoons Cilantro, roughly chopped
Whisk the Spicy Peppercorn Dressing ingredients together and refrigerate.
Prepare steak for the grill. Fry tortilla strips, season with Aleppo pepper and salt. Grill Anaheim chiles, onion slices and steak. Layer salad with lettuce, grilled veggies, steak and tortilla strips. Drizzle Spicy Peppercorn Dressing over top.
Makes 4 servings.