Grilled Skirt Steak Salad With Mozzarella Pearls

Difficulty: Easy             Yield: 4 Servings

Ingredients

• 4 Skirt Steaks {About 1 lb. each}
• ½ Cup Worcestershire Sauce
• 3/4 Cup Balsamic Vinegar
• 6 Tablespoons Vegetable Oil
• 1 Tablespoon Sriracha Sauce
• 8 oz. Mixed Greens Salad
• 12 oz. Mozzarella Pearls
• Olive Oil
• Balsamic Reduction
• Salt and Freshly Ground Black Pepper

Procedure

In a bowl combine Worcestershire sauce, balsamic vinegar, sriracha and vegetable oil. Pass each skirt steak through the mixture and season with salt and pepper. Grill the skirt steaks on each side according to your preference.

In a bowl season the mixed greens and mozzarella pearls with olive oil, salt and pepper. Serve the skirt steak over the salad and drizzle with balsamic reduction.

Tips

• There are 8 different types of red meat temperatures starting with blue all the way to well done. The meat you start with is very squishy. Once you cook it, it will start to get tougher and tougher. The best way to tell is to poke it with your finger tips.
• Never cut a piece of steak right after it has been grilled. Let it rest for a couple of minutes or else the juices will automatically start to come out of the meat.