Recipe courtesy of Juan-Carlos Cruz
Show: Weighing In
Episode: Teachers
17 min
12 min
2 servings




Place vinegar in a medium bowl. Slowly whisk in the oil until emulsified. Season with salt and pepper, to taste.


Preheat the broiler.

Broil skirt steak until cooked to desired temperature, about 5 minutes. While broiling, baste it occasionally with soy sauce. Remove from heat and let stand while you prepare the salad.


Place lettuce in a large bowl. Drizzle with some of the vinaigrette, sprinkle with oregano, and season with salt and pepper, to taste; toss to combine. Add more dressing, if desired. Divide salad among 2 plates. Arrange tomato, onion, olives, and pepperoncini around the plate.

Slice steak into thin pieces and divide evenly among salads. Serve.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.


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