Cook The Book: Grilled Skirt Steak Salad Recipe

Name: Cook The Book: Grilled Skirt Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 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; 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

Servings: persons

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
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
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

1
In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt. Whisk to combine.
2
In a medium-deep saucepan, heat 1 inch peanut oil to 325u00b0F. While oil heats, divide flour between two bowls. Toss shallots in one bowl and chiles in the other. Shake excess flour from shallots; fry in batches until golden and crisp, 3 to 4 minutes. Remove with slotted spoon to paper-towel-lined cookie sheet. Repeat with chiles. Sprinkle with salt.
3
Preheat a grill or stovetop grill pan to medium-high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes a side for medium-rare. Remove to a large bowl; squeeze juice from lime halves over steak; drizzle with olive oil. Let stand while making salad.
4
In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt. Remove steak to cutting board; reserve juices in a bowl. Slice steak thinly. Place half the salad on a serving platter. Top with half of steak. Reserve a small amount of of salad to garnish top; repeat with remaining salad and steak. Whisk reserved juices in bowl; add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chiles.

790

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/4 cup finely chopped shallots, 1 tablespoon freshly grated lime peel, 2 tablespoons fresh lime juice, 2 tablespoons extra-virgin olive oil, and more.

Yes, Cook The Book: Grilled Skirt Steak Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cook The Book: Grilled Skirt Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions