This beautiful spring meal is easier than it looks. We used a vegetable peeler to slice purple, white, and orange carrots into ribbons. Top with our Ranch Vinaigrette and juicy skirt steak... its pretty awesome!

What you need:

1 ½ pounds skirt steak
coarse salt and fresh ground pepper
1 bunch scallions, ends trimmed
½ cup Tessemae’s Pantry Ranch Vinaigrette
1 pound carrots, trimmed and peeled into ribbons with a vegetable peeler
2 bunches watercress, we used upland cress

What to do:

1. Season the steak with salt and pepper. Cook on a medium-high grill or in a grill pan, 2-3 minutes per side for medium rare. Let the steak rest at least 5 minutes before slicing.
2. Toss the scallions with 1 tablespoon Ranch Vinaigrette. If there is room, grill the scallions alongside the steak. If there is not, grill them while the steak rests. Cut them into bite sized lengths.
3. Arrange the watercress, carrots, and scallions on serving plates. Top with the steak and drizzle with Ranch Vinaigrette.