Saturday, October 13, 2012

Endive and Arugula Salad with Grilled Skirt Steak

1 bag Arugula

2 Belgian Endives

1 can hearts of palm

10 to 12 pearl onions

Skirt Steak

½ cup dried cherries

1 cup feta cheese

Cherry tomatoes-cut in half

Balsamic dressing
Marinate steak in 1/4 cup red wine vinegar, 2 tablespoons olive oil, salt and pepper.

While grill is heating, skewer onions and hearts of palm together and drizzle with olive oil.

Grill each skewer for 3 minutes on each side.  I also grill the steak for 3 minutes on each side for medium rare.  Assemble remaining items on a plate and lightly toss once all ingredients are added.  Remove steak and skewers from the grill and place over the top and around your salad.


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