Beef, Pork, and Lamb

Skirt Steak and Cheesy Vegetable Salad

Prep time: 5 minutes | Cook time: 16 minutes | Serves 4 to 6

4 (8-ounce / 227-g) skirt steaks

Sea salt, to taste

Freshly ground black pepper, to taste

6 cups chopped romaine lettuce

¾ cup cherry tomatoes, halved

¼ cup blue cheese, crumbled

1 cup croutons

2 avocados, peeled and sliced

1 cup blue cheese dressing

1. Insert the Grill Grate and close the hood. Select GRILL, set the temperature to HIGH, and set the time to 8 minutes. Select START/STOP to begin preheating.
2. Season the steaks on both sides with the salt and pepper.
3. When the unit beeps to signify it has preheated, place 2 steaks on the Grill Grate. Gently press the steaks down to maximize grill marks. Close the hood and GRILL for 4 minutes. After 4 minutes, flip the steaks, close the hood, and GRILL for an additional 4 minutes.
4. Remove the steaks from the grill and transfer to them a cutting board. Tent with aluminum foil.
5. Repeat step 3 with the remaining 2 steaks.
6. While the second set of steaks is cooking, assemble the salad by tossing together the lettuce, tomatoes, blue cheese crumbles, and croutons. Top with the avocado slices.
7. Once the second set of steaks has finished cooking, slice all four of the steaks into thin strips, and place on top of the salad. Drizzle with the blue cheese dressing and serve.