Cumin Steak With Kale, Fennel and Feta Salad
Want a juicy steak dinner on the fly? Skirt steak is fast, flavorful and forgiving. With a searing-hot grill and a quick marinade (30 minutes does the trick), you can yield a deeply charred, flavor-packed crust with a tender inside. Make sure not to overcook this; medium to medium-rare is ideal. The equally fast side of shaved kale, fennel and crumbled feta is a willing accompaniment to any steak dinner, and just as at home with a pork tenderloin or chops. Raisins, a subtle addition, add a bit of natural sweetness, but skip them if you’re raisin-averse.
- Total:
- Serves: 4 persons
Ingredients
- 1 ¼pounds skirt steak
- 1 ½teaspoons kosher salt
- ¾teaspoon black pepper
- 4tablespoons lemon juice (from 2 lemons)
- 5tablespoons extra-virgin olive oil
- 1garlic clove, chopped or pressed
- 1 ½teaspoons ground cumin
- 1small bunch lacinato kale, stemmed, ribbed and thinly sliced (about 10 cups or 10 ounces)
- 1small head fennel (or 1/2 a large head), thinly sliced (about 8 ounces)
- 6ounces feta cheese, crumbled
- ⅓cup raisins (optional)
Instructions
Step 1
Pat steak dry with paper towels and place in a resealable bag or large bowl with 3/4 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons lemon juice, 2 tablespoons olive oil, garlic and cumin. Toss to coat and set aside for at least 30 minutes or refrigerate up to overnight.Step 2
Meanwhile, make the salad: Whisk together the remaining lemon juice and olive oil. Add the kale and remaining 3/4 teaspoon salt and 1/4 teaspoon pepper, and massage the dressing into the kale to soften it. Add the fennel, feta and raisins, if using, and toss vigorously until evenly mixed.Step 3
Light the grill or heat the broiler. Remove the steak from the marinade and let the excess drip off. (A dry steak yields a better, crisper sear.) Grill the meat until seared and cooked to taste, 3 to 5 minutes per side for medium-rare to medium, or broil until charred, 2 to 5 minutes per side.Step 4
Let the meat rest for 5 minutes before slicing against the grain and serving, with the salad alongside.