Wednesday, October 19, 2016

Skirt Steak Salad

The other day my brother and I were absolutely starving. 
We decided to order some takeout because it would take "too long" for us to cook something. While we were waiting for our food, I decided to make some skirt steak to pack for my lunch.

About 45 minutes later as I was just finishing up we realized that the order never went through. 
So, we decided to have some of the steak, pulled together a salad and the dressing with some things I had in the fridge. 

Sanditas [otherwise known as the Mexican Sour Gherkin Cucumber]
1 cup of leftover spaghetti squash (well shredded)

Juice of one Lemon
Grated Garlic 
Grated Turmeric
Grated Ginger
Grape Seed Oil 
 Red Pepper Flakes 
Salt & Pepper to taste

Steak Marinade: 
Apple Cider Vinegar
Grated Garlic 
Grated Turmeric
Grated Ginger

I purchased both the pea and sunflower shoots, sanditas, and nasturtium from the Union Square Market.

In case you were curious the wine is the Divining Rod Cabernet Sauvignon
I'm pretty picky about my reds and this is absolutely delicious, I HIGHLY recommend it. 

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