5 ratings

Spring Salad with Marinated Skirt Steak Recipe


Spring Dinner Salad with Marinated Skirt Steak

As chefs always say, things that grow together go together, so this salad is a winner no matter what spring vegetables you choose to include. There are many little steps to this salad, but everything including the marinated steak can be done in advance and the salad composed later.


For the salad dressing and marinade:

  • 1 clove garlic minced
  • 1 teaspoon salt
  • 1 small shallot diced
  • ¼ cup Champagne vinegar
  • 1 teaspoon Dijon mustard
  • ½ cup olive oil
  • 1 pound skirt steak

For the jam-like ramps:

  • ½ cup chestnut honey
  • ½ cup Champagne vinegar
  • 1 sprig thyme
  • 13 ramps (leaves reserved) cut in half lengthwise

For the salad:

  • 12 spears asparagus cut into thirds
  • Ramp greens (reserved from above)
  • 1 pound fingerling potatoes sliced lengthwise
  • ½ pound spring lettuce mix
  • 1-2 tablespoons chives, chopped
  • 4 radishes, trimmed and sliced


For the salad dressing and marinade:

In a small bowl, mash the garlic into the salt. Add the shallot and vinegar. Let sit for 5-10 minutes. Add the mustard and olive oil and mix well.

Place the steak in a plastic freezer bag or shallow baking dish. Pour half the dressing over the beef and let marinate for 30-60 minutes. Reserve the leftover dressing for the salad.

Remove the beef from the marinade, pat dry and place on a broiler pan. Turn the oven on broil and cook the steak about 6 minutes per side until medium rare. Let it rest, then slice thin slices against the grain and set aside.

For the jam-like ramps:

Set a small saucepan over medium-high heat. Add the honey, vinegar, and thyme. Bring to a boil and add the ramps. Simmer until the liquid is reduced and the ramps are caramelized. Remove the ramps from the liquid and set aside.

For the salad:

Bring a pot of water to a boil over a high heat. Add the asparagus and boil for 3 minutes. Remove to a bowl of ice water.  Drain and pat dry. Set aside.

Add the ramp greens and simmer for 30 seconds. Remove to a bowl of ice water. Drain and pat dry. Set aside

Add the potatoes and boil until cooked through. Remove and set aside.

To compose the salad, start by spreading out the lettuces on a platter. Then layer all of the salad components overtop in a somewhat random order. Be careful not to overburden the greens with the heavier components. Drizzle several tablespoons of dressing overtop and top with chives and radishes.