Wedge Salad with Skirt Steak and Heirloom Tomatoes

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Servings: 4 Prep: 30 min Dairy Free Gluten Free Paleo Cook for One Entree Salad Grill Homestyle Simple Simple Lunch Added 30 days ago Updated 30 days ago

Wedge Salad with Skirt Steak and Heirloom Tomatoes

Ingredients

2 pounds skirt steak ⅛ teaspoon sea salt, to taste ⅛ teaspoon ground black pepper, to taste 1 teaspoon garlic powder 2 teaspoons dried thyme 1 tablespoon avocado oil 4 slices bacon 1 head iceberg lettuce 2 tomatoes ½ cup ranch dressing, to taste

Instructions

1. Steak can be cooked on a grill or on the stovetop. Preheat your grill or heat a skillet over high heat.

2. Season skirt steak with salt, pepper, garlic powder and thyme - a light dusting of each on both sides of the steak.

3. If cooking on the stovetop, add avocado oil to the skillet and allow to heat until shimmering.

4. Lay the steak in the pan and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire.

5. If cooking on the grill, set the steaks on the grill and allow to sear on each side undisturbed for 3-7 minutes depending on the level of doneness you desire.

6. Use a meat thermometer to measure the center temperature: ( Rare = 120F Medium Rare = 125F Medium = 130F).

7. Remove skirt steak from pan and allow to rest.

8. Meanwhile, cook the bacon in a skillet over medium-high heat. Let cool slightly, then crumble.

9. Holding the lettuce in two hands, position it so the core of the lettuce is facing down parallel to the flat surface.

10. Slam the lettuce hard against surface; remove the freed core.

11. Slice cored lettuce into wedges and plate. Cut tomatoes into wedges. Slice skirt steak against the grain.

12. Top lettuce wedges with tomato, bacon, and dressing, and serve with sliced skirt steak.