GRILLED SOUTHWESTERN SKIRT STEAK CEASAR PESTO SALAD

Prep Time: 5 minutes

Cooking time: 5 minutes

Serves: 4

2 tablespoon brown sugar

½ teaspoon chili powder

½ teaspoon garlic powder

½ teaspoon dried oregano

½ teaspoon ground cumin

½ teaspoon salt and pepper

2 pounds skirt steak, butterflied, pounded/flattened – (the one I tested came to ¼ inch thick)

Fat Free cooking spray

Combine the first 6 ingredients in a small mixing bowl.  Meanwhile, place steak in between clear plastic wrap. Place steak on a flat surface and using a kitchen mallet, pound the steak until it becomes flatter and thinner. This will make the steak tender when grilled. Remove plastic wrap from the steak and rub the steak with the mixture and set aside.

Meanwhile preheat a grill pan for a minute. Coat pan with pan spray and grill steak 2 to 2 ½ minutes each side over medium to high heat. Transfer the steak on a plate and rest the steak for about 2 minutes. Place the steak in a wooden chopping board and slice across the grain about 1 ½ to 2 inches x 2 inches.

CEASAR PESTO SALAD AND DRESSING

Prep Time: 5 minutes

Cooking time n/a

Yields: 1 ¼ cup dressing

½ cup fat free mayonnaise

3 cloves garlic, chopped

1½ tablespoon balsamic vinegar

1 ½ cup basil leaves

¼ cup toasted pine nuts

½ teaspoon salt and pepper or less depending on your taste

¼ Extra Virgin Olive oil

2 heads of Romaine Lettuce, washed, dried and torn into bite size pieces

Combine first 7 ingredients in a blender or food processor and puree. Slowly add oil and continue to puree until mixture turns into a smooth paste. Transfer to a small cup. To assemble, place lettuce in a medium bowl and drizzle a small fraction of the dressing and toss with greens. Feel free to add more if desired. Top with steak before serving. Serve immediately.