Grilled Skirt Steak With Barbecued Bread Salad From 'The Big-Flavor Grill' Recipe

Name: Grilled Skirt Steak With Barbecued Bread Salad From 'The Big-Flavor Grill'
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 baguette, lightly toasted and cut lengthwise into medium dice (about 6 cups, but no need to be precise about it); 1/2 cup your favorite barbecue sauce; 2/3 cup extra-virgin olive oil; 2/3 cup balsamic vinegar; 2 tablespoons roughly chopped garlic; 3 teaspoons dried red pepper flakes; 1 cup roughly chopped parsley; Kosher salt and freshly cracked black pepper to taste; 21/2 pounds skirt steak, cut into 4 to 6 pieces; 1 tablespoon ground cumin; 1 tablespoon paprika; 1 tablespoon coriander; 2 tablespoons freshly cracked black pepper; Kosher salt to taste; 1/4 cup olive oil

Servings: persons

1 baguette, lightly toasted and cut lengthwise into medium dice (about 6 cups, but no need to be precise about it)
1/2 cup your favorite barbecue sauce
2/3 cup extra-virgin olive oil
2/3 cup balsamic vinegar
2 tablespoons roughly chopped garlic
3 teaspoons dried red pepper flakes
1 cup roughly chopped parsley
Kosher salt and freshly cracked black pepper to taste
21/2 pounds skirt steak, cut into 4 to 6 pieces
1 tablespoon ground cumin
1 tablespoon paprika
1 tablespoon coriander
2 tablespoons freshly cracked black pepper
Kosher salt to taste
1/4 cup olive oil

1
Build a two-level fire in your grill, which means you put all the coals on one side of the grill and leave the other side free of coals. When the flames have died down, all the coals are covered with gray ash, and the temperature is hot (you can hold your hand 6 inches above the grill for only 2 to 3 seconds), you're ready to cook.
2
While the fire heats up, combine [the salad ingredients] in a large bowl and toss well.
3
In a small bowl, combine the spices and salt to taste and mix well. Rub the steaks all over with the oil and then with the rub, pressing gently to be sure it adheres.
4
Put the steaks on the grill directly over the coals, and cook until done to your liking, about 4 to 6 minutes per side for medium rare. to check for doneness, cut into the thickest steak and peek to see if the meat is slightly less done than you want it to be when you eat it.
5
Transfer the steaks to a cutting board, tent them loosely with foil, and let them rest for 5 minutes or so.
6
When the steaks come off the grill and have rested, slice them on the bias against the grain. Pour the juice into the bread salad, then put the bread salad onto a platter or individual plates and top with the sliced steak.

3781

kcal

Calories

271

Fat

Carbs

313

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 15 ingredients. The key ingredients include: 1 baguette, lightly toasted and cut lengthwise into medium dice (about 6 cups, but no need to be precise about it), 1/2 cup your favorite barbecue sauce, 2/3 cup extra-virgin olive oil, 2/3 cup balsamic vinegar, and more.

Yes, Grilled Skirt Steak With Barbecued Bread Salad From 'The Big-Flavor Grill' 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.

Grilled Skirt Steak With Barbecued Bread Salad From 'The Big-Flavor Grill'

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