Comida Kraft
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Spring Beef Skirt Salad

 Kim Hood
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2 servings

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Make It

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  • Sprinkle a non-stick skillet with extra virgin olive oil (very small amount) and heat on very warm heat. While this is heating, season the steak with salt and pepper. Place steak in skillet to sear and leave it for several minutes, so that it browns very well. When it has browned on that side, flip it and sear the other side. To cook more in the middle, you may turn heat down and cook through.
  • While steak is cooking, place salad greens on two plates and prepare dressing. Pour Kraft Light Done Right House Italian Salad Dressing into a bowl. Squeeze in the juice from 1/2 a lemon. (If you like tangy dressing, use a little more.) Finely chop the cilantro and add to the dressing mixture. Mix this together and set aside.
  • When steak is done, place on a plate and let it "rest" for about 4 or 5 minutes. Then, slice very thinly. You may place steak in the freezer for 25-30 minutes so that you can slice it thinly, but then you will have to reheat it. Stir salad dressing and pour over salad greens. Place thin slices of steak over the greens. You may want to add fresh tomatoes or other veggies to the salad greens. (The cilantro gives the beef a fajita-like taste.) Enjoy!!


A variation on this salad would be to gently saute onions, peppers, and tomatoes just until crisp-tender to place on the salad with the sliced steak. Viola!! Fajita Salad!!

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