Skirt Steak with Chive Butter with Pear and Walnut Salad

This is another recipe flashback from my venture into paleo cooking.  I can’t say I was successful at being 100% paleo but I found a lot of recipes I really enjoyed.  People who NEED to eat paleo for medical reasons have my complete and utter respect because it is not easy!  I have found that a lot of my Go-To recipes are not doable.  My friend and I are trying to follow the 30 Day Intro to Paleo Meal Plan from The Food Lovers Kitchen.  It has not been easy for either of us but we are learning some incredible skills along the way along with some amazing recipes and techniques.

I have previously made the Skirt Steak with Chive Butter and quelle surprise!  3/4 of my picky kids ate it.  I loved it – so simple yet flavorful.  Unfortunately I have been unable to find skirt steak anywhere for over a week now!  I had to substitute Top Round which isn’t as good but it works. I guess.  I’m not a meat snob but I can tell I prefer skirt steak over top round.  Does that make me a meat snob?

Chive Butter Ingredients

• 1 tsp Salt
• 1 lb Skirt Steak
• 1 Tbsp Chives, chopped
• 3 Tbsp Butter, Unsalted, room temperature

Directions

1. Preheat grill to high heat.
2. Rinse skirt steak under cold water, and pat dry with a paper towel.
3. Cut skirt steak into 3 pieces of equal length.
4. Sprinkle each side generously with sea salt.
5. Grill for 3 minutes per side.
6. Remove from grill and allow to rest for 5 minutes.
7. While steak is resting, whisk butter, 1/4 teaspoon salt, and chives with a fork.
8. Slice steak against the grain.
9. Top with chive butter and serve.

The first time I made this, I made the Pear and Walnut Salad to accompany it.  If you are interested in trying out the Paleo lifestyle, I totally recommend the 30 Day Intro e-book.
 
Pear & Walnut Salad Ingredients

• 1/2 cup Dried Cherries
• 2 Bosc Pear, very ripe
• 3/4 cup Walnuts, Organic
• 5 cup Spring Mix Salad Greens, mixed spring greens

Directions

1. Cut pears into chunks, chop walnuts, and slice cherries in half.
2. Toss with spring greens.
3. Serve with Raspberry Balsamic Vinaigrette.

Raspberry Balsamic Vinaigrette Ingredients

• 1 1/2 tsp Spicy Brown Mustard
• 1/2 cup Extra Virgin Olive Oil
• 3 Tbsp Raspberry Balsamic Vinegar

Directions

1. Pour vinegar, Dijon mustard, and olive oil into a jar.
2. Shake vigorously until all ingredients are evenly combined.
3. Toss lightly with your choice of salad.