Seared steak, crisp greens and fennel, tart dried cherries, and salty cheese come together in this company-worthy main-course salad. While you’re prepping the ingredients, let the steak sit at room temperature, which will help it cook more evenly.
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You can substitute flank steak or strip steak for the skirt steak, if you like.
I made numerous minor substitutions to this recipe due to what I had on hand but kept the basic intention the same. Best steak salad I have made. Easy. Definitely a keeper.
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