Cook The Book: Grilled Skirt Steak Salad

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Serious Eats
Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

For the dressing:

1/4 cup finely chopped shallots

1 tablespoon freshly grated lime peel

2 tablespoons fresh lime juice

2 tablespoons extra-virgin olive oil

1 tablespoon Dijon mustard

3/4 teaspoon kosher salt

For the garnish:

Peanut oil, for frying

1/2 cup all-purpose flour

4 medium shallots, thinly sliced, rings separated

3 long hot red chiles, thinly sliced

1/2 teaspoon kosher salt

For the steak and salad:

2 pounds skirt steak, cut into 4 pieces, excess fat trimmed, room temperature

1 teaspoon kosher salt

2 limes, halved

1 tablespoon extra-virgin olive oil

3 bunches watercress, trimmed

1 cup fresh chervil leaves

Sea salt

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