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: 1/4 c. finely chopped shallots; 1 tbsp. freshly grated lime peel; 2 tbsp. fresh lime juice; 2 tbsp. extra-virgin olive oil; 1 tbsp. Dijon mustard; 3/4 tsp. kosher salt; peanut oil; 1/2 c. all-purpose flour; 4 medium shallots; 3 long hot red chilies; 1/2 tsp. kosher salt; 2 lb. skirt steak; 1 tsp. kosher salt; 2 limes; 1 tbsp. extra-virgin olive oil; 3 bunch watercress; 1 c. fresh chervil leaves; Sea salt

Servings: persons

1/4 c. finely chopped shallots
1 tbsp. freshly grated lime peel
2 tbsp. fresh lime juice
2 tbsp. extra-virgin olive oil
1 tbsp. Dijon mustard
3/4 tsp. kosher salt
peanut oil
1/2 c. all-purpose flour
4 medium shallots
3 long hot red chilies
1/2 tsp. kosher salt
2 lb. skirt steak
1 tsp. kosher salt
2 limes
1 tbsp. extra-virgin olive oil
3 bunch watercress
1 c. fresh chervil leaves
Sea salt

1
To make dressing: In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt.
2
Whisk to combine.
3
To make garnish: In a medium-deep saucepan, heat 1 inch peanut oil to 325 degrees.
4
While oil heats, divide flour between two bowls.
5
Toss shallots in one bowl and chilies in the other.
6
Shake excess flour from shallots and fry in batches until golden and crisp, 3 to 4 minutes.
7
Remove with slotted spoon to paper towellined cookie sheet.
8
Repeat with chilies.
9
Sprinkle with salt.
10
To make steak and salad: Preheat a grill or stovetop grill pan to medium-high.
11
Sprinkle steak on both sides with salt.
12
Cook 2 to 3 minutes per side for medium-rare.
13
Remove to a large bowl and squeeze juice from lime halves over steak; drizzle with oil.
14
Let stand while preparing salad.
15
In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt.
16
Remove steak to a cutting board, reserving juices in bowl.
17
Thinly slice steak.
18
Place half of salad on a serving platter.
19
Top with half of sliced steak.
20
Reserve a small amount of salad to garnish top, and repeat with remaining salad and steak.
21
Whisk reserved juices in bowl and add salt to taste.
22
Drizzle juices over salad.
23
Sprinkle with shallots and chilies.

844

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

Saved locally in your browser — visible only to you.

How did you like this recipe?

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 c. finely chopped shallots, 1 tbsp. freshly grated lime peel, 2 tbsp. fresh lime juice, 2 tbsp. extra-virgin olive oil, 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