SKIRT STEAK SUMMER SALAD

INGREDIENTS: 

• 1 lb skirt steak, trimmed of fat
• ¼ cup balsamic vinegar
• 1 clove of garlic, minced
• 1 tsp honey
• ¼ cup olive oil
• 2 tsp OBTC Dana’s All Purpose Seasoning
• juice of 1 large lemon
• 6 cups baby arugula
• 2 peaches, thinly sliced
• ⅓ cup blue cheese, crumbled
• salted pumpkin seeds

DIRECTIONS:

1. Add your steak to a large ziploc bag and toss in balsamic vinegar, garlic, and honey.
2. Let the steak marinate for twenty minutes at room temp.
3. Heat a grill to high.
4. Rub steak with Dana’s All Purpose Seasoning on both sides generously.
5. Grill for 3 minutes per side.
6. Let steak rest 5 minutes, then slice thinly.
7. Meanwhile, make your dressing: whisk together olive oil, lemon juice, and a dash of Dana’s All Purpose Seasoning.
8. Toss arugula in a bowl and add peaches, bleu cheese, pumpkin seeds, and steak.
9. Drizzle dressing and serve!