Cumin Steak With Kale, Fennel and Feta Salad

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



  1. 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.
  2. 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.
  3. 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.
  4. Step 4

    Let the meat rest for 5 minutes before slicing against the grain and serving, with the salad alongside.