Garden Hearts® Chopped Skirt Steak Salad with Gorgonzola Vinaigrette

Garden Hearts^® Chopped Skirt Steak Salad with Gorgonzola Vinaigrette
 

Source:

Source: Boggiatto Produce, Inc.

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Yield: 8 servings

Ingredients & Directions

8
2
2 ½ lb.

3/4 cup
3 tbsp.
3 tbsp.
3 tbsp.
3 tbsp.
3
½
1 tsp.
½ tsp.

6 slices
1 cup
½ cup
¼ cup
1 tsp.
3
8 oz.

Garden Hearts® Petite Hearts of Romaine
4"x4" baskets of market-fresh Toybox or other small cherry tomatoes
Beef skirt steak

Marinade (prepared one day before)
Soy sauce
Brown sugar
Lemon juice
Honey
Olive oil
Garlic cloves, minced
Onion, minced
Ground ginger
Black pepper

Dressing
Bacon
Olive oil
Red wine vinegar
Ultra-fine granulated sugar
Kosher salt
Garlic cloves, minced
Gorgonzola cheese, crumbled

1. Place marinade ingredients in a mixing bowl and stir well.
    
2. Pour the marinade into a sealable, large freezer bag, add the skirt steaks one by one and coat with marinade. Then squeeze out all excess air and seal the bag. Massage the bag before placing flat in the refrigerator overnight.
    
3. Cut one inch from the base of the Garden Hearts®, rinse under cold, running water and let air-dry. Cut lengthwise into quarters and chill.
    
4. To make the dressing, place bacon in a large skillet and cook over medium heat until evenly browned on both sides (about 6 minutes) and place on a paper towel-lined plate. When cooled, crumble or cut into small chunks.
    
5. In a small bowl whisk together the olive oil, vinegar, sugar, salt and garlic.
    
6. Combine mixture with bacon and Gorgonzola and set aside at room temperature.
    
7. Remove the skirt steak from the marinade, and set aside at room temperature for 20 minutes.
    
8. Preheat the barbecue to medium-high heat and lightly oil the grates.
    
9. While the grill is heating, simmer the excess marinade for 10 minutes in a small sauce pan.
    
10. Grill the skirt steak, basting often with the marinade, until medium rare (130° F) or to your preference. Remove from grill and let rest at room temperature for 3 to 5 minutes.
     
11. Place the chilled Garden Hearts® quarters on serving plates. Slice the meat into thin strips and divide equally among the eight servings. Drizzle generously with the dressing and garnish with tomatoes.

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