Steak Tostada With Arugula & Fennel Salad
by Johnny Loua, Chef, Seattle, Washington
This recipe starts with robustly flavored Certified Piedmontese skirt steak, adding alfalfa sprouts, pea shoots, and salsa verde for something fresh and new.
- 1 (16-ounce) Certified Piedmontese skirt steak
- 4 ounces taco seasoning
- Salsa verde, as needed
- 4 ounces pea shoots
- 4 ounces alfalfa sprouts
- 2 slices sourdough bread
Season skirt steak with taco seasoning and refrigerate overnight. Preheat grill to 400°F and grill 4 minutes on each side, or until medium rare. Let the steak rest for 15 minutes. Meanwhile, toast bread slices on both sides. Assemble the steak sandwich, topping with salsa verde, pea shoots, and alfalfa sprouts. Halve the sandwich and serve with Arugula & Fennel Salad (recipe follows).
Arugula & Fennel Salad
- 4 ounces arugula
- 2 ounces shaved carrots
- 1 ounce shaved fennel
- 1 teaspoon lemon juice
- 1 tablespoon olive oil
Combine arugula, carrots, tomatoes, and fennel. Dress with lemon juice and olive oil. Season with salt and pepper.