Grilled Skirt Steak Salad Recipe

Name: Grilled Skirt Steak Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 pounds beef skirt steak cut into 4 to 6-inch pieces; salt; 8 cups mixed salad greens; 2 tomatoes large, cut into wedges; 1 cup red onion thinly sliced; 1/2 cup pimento stuffed green olives; 1/4 cup fresh lime juice; 1 tablespoon minced garlic; 1 tablespoon chili powder; 1 avocado medium ripe, coarsely chopped; 3/4 cup water; 1/4 cup fresh lime juice; 1 clove garlic peeled; 1/2 teaspoon salt

Servings: persons

1 1/2 pounds beef skirt steak cut into 4 to 6-inch pieces
salt
8 cups mixed salad greens
2 tomatoes large, cut into wedges
1 cup red onion thinly sliced
1/2 cup pimento stuffed green olives
1/4 cup fresh lime juice
1 tablespoon minced garlic
1 tablespoon chili powder
1 avocado medium ripe, coarsely chopped
3/4 cup water
1/4 cup fresh lime juice
1 clove garlic peeled
1/2 teaspoon salt

1
Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
2
Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, covered, 7 to 12 minutes (over medium heat on preheated gas grill, 8 to 12 minutes) for medium rare (145u00b0F) to medium (160u00b0F) doneness, turning occasionally.
3
Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
4
Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.

510

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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

You need 14 ingredients. The key ingredients include: 1 1/2 pounds beef skirt steak cut into 4 to 6-inch pieces, salt, 8 cups mixed salad greens, 2 tomatoes large, cut into wedges, and more.

Yes, 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!

Grilled Skirt Steak Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions