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:
- 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.
- 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.
- Arrange the watercress, carrots, and scallions on serving plates. Top with the steak and drizzle with Ranch Vinaigrette.