Balsamic Skirt Steak and Cherry Salad

By Foodiewife

Chef Todd Fisher

Ingredients

• 2 pieces skirt steak (8 oz. each)
• Coarse salt and ground pepper
• 1/4 cup balsamic vinegar
• 2 T. brown sugar
• 1 T. minced garlic
• 2 T. canola oil
• 2 T. California olive oil
• 4 cups baby spinach
• 2 cups arugula
• 1/2 cup pitted and split cherries
• 2 oz. blue cheese, crumbled
• 2 T. coarsely chopped almonds

Preparation

Step 1

Steps: In a small bowl combine the 2 T. balsamic
vinegar, brown sugar, garlic and the canola oil and
marinate the skirt steak for 1 hour prior to grilling. When ready to grill, remove steak from the marinate,
dab on paper towels to absorb any excess
marinade, and add salt and pepper. Place skirt steak
on a medium-hot grill or indoor grill pan for 2-3
minutes on each side for medium-rare. Let rest 5
minutes.

Meanwhile, in a medium bowl, combine olive oil
and remaining vinegar. season with salt and pepper,
and whisk to combine. Add spinach; toss to
combine. Thinly slice steak crosswise. Place
spinach, arugula, cherries and steak on serving
plates. Sprinkle with cheese and almonds.