Skirt Steak with Green Tahini and Spicy Eggplant Salad

As I’m planning to prepare this dish again today, I thought it would be a good idea to re-post the recipe, which was posted in the early days of the blog, for those of you who might have missed it.
I’m sure that even those of you who already saw the recipe, will enjoy this tasty remainder.
See you next week with a new recipe!

Tasty Eats

Skirt steak green tahini Ronit PensoHere is a “mix and match” type of lunch or dinner, which is great for easy summer entertainment: place all the components on a big tray and let your guests fill their pita bread as they wish.
The skirt steak is a wonderful, juicy cut, with a pronounced meaty flavor. It cooks very quickly and evenly. Served with green Tahini dressing, eggplant salad and some fresh cherry tomatoes, it makes for a colorful, fresh dinner.
The green Tahini dressing and eggplant salad can be prepared in advance, so all you need is to roast the skirt steak just before serving.
If you can’t find skirt steak, or prefer a chicken option, boneless, skinless chicken thighs can be used instead. Whatever options you may choose, I’m sure you’ll enjoy these bold, tasty flavors.

The skirt steak
Calculate about 4-5oz (120-150 grams) clean skirt steak per person. Bring to room temperature and…

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31 thoughts on “Skirt Steak with Green Tahini and Spicy Eggplant Salad

  1. Rotwein Wanderer says:

    Oh no, it’s torture! I’m not supposed to eat or drink for some time because of annual checkup tomorrow! Your steak and sabich made me really hungry…. Green tahini?? Wow, that mus be tasty!! You should invite me for meal ;-)

    Liked by 1 person

  2. ChgoJohn says:

    This my kind of dish to serve in summer when entertaining, Ronit, and skirt steak is an under-rated cut. With my eggplants finally sprouting veggies, Your salad may very well be on my menu in the weeks to come. Thanks for sharing!

    Liked by 1 person

    • Tasty Eats Ronit Penso says:

      Thank you John!
      I agree – skirt steak is definitely under-rated. I guess it’s only for people who like the bold, meaty flavor.
      I’m sure the eggplants from your garden are so much superior to anything I can get in the store. I’m always on the look for them in farmers markets. I’ve just made a huge batch of caponata and already plotting the next eggplant dish… :)

      Liked by 1 person

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