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.
You can substitute flank steak or strip steak for the skirt steak, if you like.
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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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