Skirt Steak Salad With Arugula, Radish And Mint

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Washington Post


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3 large shallots, finely chopped

2 teaspoons kosher salt, plus more for the steaks

1/4 teaspoon freshly ground black pepper, plus more for the steaks

2 tablespoons honey

1/2 cup champagne vinegar

1 teaspoon Dijon-style mustard

3/4 cup olive oil

10 to 12 large radishes, cut into thin slices

21 ounces grass-fed, dry-aged skirt steaks, 3/4 inch thick

12 ounces arugula leaves, washed and dried

Leaves from 1 bunch mint

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