Grilled Skirt Steak Salad


  • 1 tsp. Trade East Bread Dipping Seasoning
  • 1 ct. Davis Creek Meats USDA Choice Skirt Center-Cut Beef Strip Loin Steaks, 6 oz.
  • ½ oz. Markon Romaine Lettuce
  • ½ oz. Organic Baby Arugula
  • 1 oz. Pepper Mill Chardonnay Mango Dressing
  • 1 oz. Horseradish Sauce
  • ½ tsp. Primo Gusto Extra-Virgin Olive Oil
  • 7 to 8 ct. Balsamic Pickled Black Grapes
  • 5 to 6 sprigs Markon Fresh Dill
  • 1 oz. Primo Gusto Shaved Parmesan Cheese


Wash hands. Wash all fresh, unpackaged produce under running water. Drain well. Romaine and arugula ratio: Prepare as needed for service. Trim romaine. Slice lengthwise into 1⁄4" wide strips. Slice widthwise into 2" pieces. Discard white portion of core. Place in stainless steel mixing bowl. Add arugula and toss together. Sprinkle the steak with 1 tsp. bread dipping seasoning. Place on a heated char grill or broiler. Cook to desired doneness. CCP: Final internal cooking temperature must reach a minimum of 145°F, held for a minimum of 15 seconds. Spread creamy horseradish sauce on a serving plate. Slice the steak into 7 to 8 strips widthwise. Stack the steak strips on top of the sauce. Allow some sauce to be exposed. Drizzle the olive oil on top of the sauce around the steak. Drizzle the salad mixture with dressing in the mixing bowl. Season with salt and pepper to taste. Toss together thoroughly. Place salad on top of the steak. Top with 5 to 6 sprigs of dill and place 7 to 8 grapes on the plate around the sauce. Place shaved Parmesan on top of the salad.