Here, the vinaigrette doubles as a marinade for the meat. The trick is to marinate the meat for just 10 minutes, because grass-fed, dry-aged beef contains less moisture and fat than grain-fed, wet-aged beef. Anything more than a quick marinade will leach too much moisture out of the dry-aged meat.
- 3 large shallots, finely chopped
- 2 teaspoons kosher salt, plus more for the steaks
- 1/4 teaspoon freshly ground black pepper, plus more for the steaks
- 2 tablespoons honey
- 1/2 cup champagne vinegar
- 1 teaspoon Dijon-style mustard
- 3/4 cup olive oil
- 10 to 12 large radishes, cut into thin slices
- 21 ounces grass-fed, dry-aged skirt steaks, 3/4 inch thick
- 12 ounces arugula leaves, washed and dried
- Leaves from 1 bunch mint
Whisk together the shallots, salt, black pepper, honey, vinegar and mustard in a medium bowl. Whisk in the oil in a slow, steady stream to form an emulsified vinaigrette.
Place the radish slices (to taste) in a large bowl. Ladle a few tablespoons of dressing over the radishes, just to cover, and set aside for at least 30 minutes.
Thirty minutes before you wish to serve the salad, season both sides of the skirt steaks with salt and pepper. Place the steaks in a shallow dish and cover with about 1/4 cup of the vinaigrette, turning the steaks to coat them. Marinate for no more than 10 minutes, then discard the vinaigrette used to marinate the steaks.
Position the top oven rack 4 to 6 inches from the broiler element; preheat the broiler. Have a broiler pan at hand.
Arrange the steaks on the pan in a single layer. Broil for 5 minutes, then turn the steaks over and broil for 2 minutes (for medium-rare). Remove from the heat and allow the steaks to rest for at least 10 minutes.
Meanwhile, add the arugula and mint to the radishes in the bowl, then add the remaining vinaigrette and toss to coat. Divide among individual plates.
Cut the skirt steaks against the grain into thin slices. Top each portion of salad with several slices of steak and any accumulated juices. Serve immediately.
From Seth Cooper and Jon Wrinn of WhiteHouseMeats.com.
Tested by Seth Cooper and Jon Wrinn.
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