Spinach Salad, With Skirt Steak And Buttermilk Blue Cheese Dressing

Recipe & Food Styling Mari Loewen, Photography Jerry Grajewski

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Our take on a classic wedge salad that delivers a ton of flavour. The steak is rubbed with spices, and the dressing is tangy and rich. Easy and delicious.

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Ingredients

6 cups baby spinach

1 pint cherry tomatoes, halved 

2 shallots, thinly sliced

1 pound skirt steak

Dry rub

1/4 cup brown sugar

1/4 cup paprika

1 tablespoon cayenne pepper

2 tablespoons coriander seed

2 tablespoons onion powder

2 tablespoons garlic powder

2 tablespoons cumin, ground

2 tablespoons dry mustard

2 tablespoons sea salt

2 tablespoons freshly ground pepper 

Buttermilk blue cheese dressing

3 ounces blue cheese, crumbled 

2 tablespoons white wine vinegar 

1/4 cup buttermilk

1/2 cup mayonnaise

Freshly ground pepper, to taste

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Preparation

For dressing, combine all ingredients in a jar, shake to mix.

For dry rub, combine all ingredients in a jar, shake to mix. 

Allow steak to come to room temperature. Preheat grill to high. Sprinkle steak generously on all sides with rub. Grill for 4 minutes per side for rare. Rest 30 minutes before slicing against the grain.

To serve, arrange spinach, tomatoes and shallots on large platter. Top with blue cheese dressing and sliced steak.