Grilled Skirt Steak Spring Vegetable Salad


1 lb skirt steak, trimmed of fat
3 tablespoons (+1/4 cup) red wine vinegar
3 tablespoons Merlot wine
1 tablespoon minced rosemary
4 cloves garlic, smashed
2 tablespoons kosher salt (plus more as needed)
1 tablespoon ground black pepper
1/4 cup red wine vinegar
1 clove garlic, minced
1 teaspoon oregano
1/2 teaspoon crushed red pepper flakes
2 teaspoons lemon juice
1/3 cup extra-virgin olive oil
4 shallots, halved with root intact, peeled
1 tablespoon grapeseed oil
2 cups spring mix
1 head butter lettuce, chopped
1 pint heirloom grape tomatoes
1 (15-oz) can artichokes halves in water, drained
4 oz Danish bleu cheese, crumbled


Place steak, 3 tablespoons vinegar, wine, rosemary, smashed garlic, salt and pepper in a zip-top bag. Seal bag and marinate 1 hour.

Whisk 1/4 cup vinegar, minced garlic, oregano, crushed pepper, lemon juice and olive in a small bowl to emulsify. Adjust seasoning with salt.

Preheat grill pan over high for 5 minutes. Toss shallots with grapeseed oil and a pinch of salt. Grill on all sides until charred and softened. Remove from grill and coarsely chop. Remove steaks from marinade (discard marinade) and grill both sides until desired doneness. Remove from grill and set aside to rest 10 minutes.

Toss spring mix and butter lettuce with 2–3 tablespoons vinaigrette. Portion equally on serving plates with tomatoes, radishes and artichokes. Slice steak and portion over greens. Top with bleu cheese, grilled shallots and drizzle with vinaigrette.

Serves 4.