Our NEW Pantry Classic Balsamic Dressing is an instant classic! We paired it with the best spring veggies and fresh herbs for a major dinner upgrade!
Makes 4 Servings
What you need
1 pound skirt steak, cut into 4 pieces
coarse salad and fresh ground pepper
1 English cucumber, halved and thinly sliced
2 cups sugar snap peas or snow peas, trimmed
1 cup shredded carrots
1 cup cherry tomatoes, halved
½ cup basil leaves
½ cup mint leaves
½ cup Tessemae’s Pantry Classic Balsamic
¼ cup coconut animos
1 thinly chopped Thai chili (jalapeno or fresno chili will work too)
sesame seeds, for serving
What you do
- Heat your grill pan or cast-iron skillet over medium-high. Season the steak with salt and pepper. Sear until medium rare, about 4 minutes per side. (You can grill skirt steak longer, but it gets very tough if cooked past medium.) Let the steak rest at least 5 minutes before slicing.
- Meanwhile, combine Tessemae’s Pantry Balsamic, coconut animos, a chopped chili. Toss with all of the veggies and herbs, top with the sliced steak and sesame seeds.