2, 100% Grass-Fed Bavette Skirt or Flank Steaks
4 cups Romaine lettuce
1 Large Heirloom tomato, cut into 1 inch cubes
1 Small Onion, sliced into thin disks
Pickles sliced like matchsticks
Sea salt & pepper to taste
1 tablespoon Tahini
1 clove Garlic, finely chopped
1 teaspoon Lemon juice
2-3 tablespoons Water
Pinch of Sea Salt
Mix all ingredients for the Tahini dressing in a small bowl and reserve in the refrigerator.
Remove steaks from refrigerator and bring to room temperature for about 30 minutes.
Preheat grill to medium.
Chop lettuce, tomato, onions and pickles and arrange in salad bowl.
Grill steak 3-4 minutes each side for medium rare. Remove from grill and let stand 10 minutes.
Slice steak into strips. Drizzle tahini dressing over salad and serve with steak.