Skirt Steak & Salad Recipe by Eric Ripert | On The Table Recipes | Reserve Channel

soy sauce

🥗Healthier: tamari

💰Cheaper: coconut aminos

Tamari is gluten-free, while coconut aminos is lower in sodium.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier, while canola oil is more budget-friendly.

honey

🥗Healthier: maple syrup

💰Cheaper: agave syrup

Maple syrup is a natural sweetener, and agave is often cheaper.

mixed greens

🥗Healthier: spinach

💰Cheaper: romaine lettuce

Spinach is nutrient-dense, while romaine is often more affordable.

In a small bowl, place finely diced ginger and shallots.

Slowly whisk in oyster sauce, sherry vinegar, canola oil, soy sauce, and lime juice. Set aside.

In two 10-inch skillets over high heat, add canola oil.

Season both sides of the skirt steaks with Herbs de Provence, fine sea salt, and freshly ground white pepper.

Transfer the steaks into each skillet.

Cook, turning once, for approximately 4-6 minutes, keeping the steak rare.

Slice the steak and shingle over mesclun greens.

Garnish with peanuts.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens