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Grilled Skirt Steak Salad Recipe

Argentinian-inspired · Main course · 32 min total

A vibrant and hearty salad featuring perfectly grilled skirt steak, crisp vegetables, and a tangy chimichurri dressing. Ideal for a satisfying main course.

Ingredients

• 1 1/2 pounds skirt steak, trimmed
• 2 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 6 cups mixed salad greens
• 1 pint cherry tomatoes, halved
• 1 red bell pepper, thinly sliced
• 1/2 red onion, thinly sliced
• 1/2 cup fresh cilantro, chopped
• 1/2 cup fresh parsley, chopped
• 1/4 cup red wine vinegar
• 1/2 cup extra-virgin olive oil
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes

Instructions

1. Season skirt steak with 2 tablespoons olive oil, salt, and pepper. Let sit at room temperature for 20 minutes.
2. Preheat grill to high heat (450-500°F).
3. Grill steak for 3-4 minutes per side for medium-rare, or to desired doneness. Let rest 5 minutes, then slice thinly against the grain.
4. In a small bowl, whisk together cilantro, parsley, red wine vinegar, extra-virgin olive oil, garlic, and red pepper flakes to make chimichurri.
5. In a large bowl, combine salad greens, cherry tomatoes, bell pepper, and red onion. Drizzle with half the chimichurri and toss.
6. Divide salad among plates, top with sliced steak, and drizzle remaining chimichurri over steak.

Tips

• For best results, let the steak rest before slicing to retain juices.
• If you don't have a grill, cook steak in a cast-iron skillet over high heat.
• Chimichurri can be made a day ahead and refrigerated.

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