Best 6 Grilled Skirt Steak Salad Recipes

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Sizzle up your taste buds with a delightful Grilled Skirt Steak Salad. This culinary masterpiece combines the smoky flavors of grilled skirt steak with a medley of fresh, crisp vegetables and a tangy dressing. The skirt steak, known for its bold, beefy flavor, is marinated in a blend of herbs and spices, then grilled to perfection, delivering a juicy and flavorful centerpiece to this salad. Alongside the steak, a colorful array of vegetables awaits. Crisp romaine lettuce, juicy tomatoes, crunchy cucumbers, and vibrant red onions provide a refreshing contrast to the richness of the steak. A sprinkle of crumbled feta cheese adds a salty tang, while a drizzle of balsamic vinaigrette ties all the elements together, creating a harmonious balance of flavors. Join us on this culinary journey as we delve into the recipes for this tantalizing Grilled Skirt Steak Salad and explore the secrets behind its irresistible taste.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED SKIRT-STEAK SALAD



Grilled Skirt-Steak Salad image

Some dishes are so adjustable, they're more a concept than a recipe. Exhibit A: this grilled-steak salad. The trick is to drizzle on a little vinaigrette when the meat comes off the heat, to give it a savory brightness. Lay the sliced steak and grilled vegetables on top of crunchy romaine and anything else that beckons at the farm stand, then top it all off with briny feta and more vinaigrette.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 1h5m

Yield Serves 4 to 6

Number Of Ingredients 11

12 ounces skirt steak, cut into 4 even pieces
Kosher salt and freshly ground pepper
2 ears corn, shucked
1 large red onion, cut into 1/3-inch-thick rounds
Extra-virgin olive oil, for brushing
Vegetable oil, for grill
Basic Vinaigrette
1 head romaine, chopped
1 orange or yellow bell pepper, stem removed, seeded and chopped
1 cup cherry tomatoes, halved
3 ounces feta, crumbled (2/3 cup)

Steps:

  • Heat a grill to medium-high. Season steak with salt and pepper. Brush corn and onion with olive oil; season with salt and pepper. Lightly brush grates with vegetable oil.
  • Grill corn, turning occasionally, until lightly charred, 10 to 12 minutes. Grill onion until lightly charred and tender, 6 to 8 minutes a side. Transfer vegetables to a cutting board. When cool enough to handle, cut kernels from cobs and coarsely chop onion.
  • Meanwhile, grill steak until a thermometer inserted into thickest part registers 125°F for medium-rare, about 3 minutes a side. Transfer to a plate; drizzle with 2 tablespoons vinaigrette. Let stand 10 minutes, then slice against the grain.
  • In a large salad bowl or platter, layer romaine, bell pepper, tomatoes, corn, and onion. Season to taste; drizzle with half of remaining vinaigrette. Top with steak and feta. Serve with remaining dressing on the side.

MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD



MICHAEL SYMON'S GRILLED SKIRT STEAK WITH ASPARAGUS AND PEA PANZANELLA SALAD image

Categories     Beef

Yield 4 Servings

Number Of Ingredients 14

1 1/2 - 2 Skirt Steaks (about 2-3 pounds)
Salt and Pepper to taste
Extra Virgin Olive Oil
1 small French Baguette or Boule (cut into 1-inch cubes; about 4 cups)
1 bunch Green Asparagus
1 cup fresh Peas
10 large Mint leaves (torn)
1 cup Parmesan Cheese (chunked)
For the Vinaigrette:
1 Garlic clove (minced)
1 teaspoon Dijon Mustard
3 tablespoons Sherry Vinegar
1/2 cup Olive Oil
Salt and Pepper to taste

Steps:

  • Preheat your grill to medium high heat and your oven to 350 degrees F. Remove the skirt steak from the fridge 30 minutes prior to cooking. In the meantime, drizzle 3 tablespoons of olive oil over the cubed bread and season with salt and pepper. Lay the coated bread cubes out on a sheet tray and place in your preheated oven for 10 to 12 minutes, or until they are light golden brown and crunchy. Remove and set aside. Lightly oil the asparagus and season with salt and pepper. Grill 3 to 4 minutes per side until slightly charred and tender. Remove to cutting board and cut into bite-sized pieces. Season the skirt steak liberally with salt and freshly ground black pepper and drizzle on both sides with the remaining 3 tablespoons of olive oil. Place on the grill and cook for 3 to 4 minutes per side, or until medium rare. Remove to a cutting board to rest while you finish your panzanella. For the Vinaigrette: In a large bowl, whisk together the vinaigrette components. Next add the asparagus, peas, mint and toasted bread. Toss to thoroughly coat everything then add the parmesan. Give it a taste here, adding more seasoning if necessary. Slice the rested skirt steak thinly and against the grain. Place it on a platter and serve with the panzanella.

GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT AND CATALINA DRESSING



Grilled Skirt Steak and Arugula Salad with Roquefort and Catalina Dressing image

Provided by Chris Schlesinger

Categories     Salad     Quick & Easy     Backyard BBQ     Dinner     Lunch     Blue Cheese     Grill     Grill/Barbecue     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (main course) servings

Number Of Ingredients 10

1 tablespoon ketchup
2 tablespoons grainy mustard
2 teaspoons sugar
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
1/3 cup extra-virgin olive oil
1 pound skirt steak, trimmed of excess fat and halved crosswise
2 bunches arugula (3/4 pound), tough stems discarded
1/2 cup crumbled Roquefort or other blue cheese (1/4 pound)

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (high heat for gas); see Grilling Procedure
  • Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.
  • Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Oil grill rack, then grill steak, covered only if using a gas grill, turning once, 4 to 6 minutes total for medium-rare.
  • Transfer steak to a cutting board and let rest, loosely covered with foil, 5 minutes.
  • Toss arugula with enough dressing to coat.
  • Thinly slice steak diagonally across the grain. Serve steak over salad, sprinkled with Roquefort.

GRILLED SKIRT STEAK WITH ORZO PASTA SALAD



Grilled Skirt Steak With Orzo Pasta Salad image

Make and share this Grilled Skirt Steak With Orzo Pasta Salad recipe from Food.com.

Provided by Mike McCarthy

Categories     Healthy

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs skirt steaks
extra virgin olive oil
4 tablespoons balsamic vinegar
kosher salt
fresh cracked pepper
2 cups orzo pasta
1/2 red onion, finely diced
1 cucumber, finely diced
16 cherry tomatoes, quartered
1/2 cup feta cheese, crumbled
2 tablespoons fresh oregano, chopped
2 teaspoons of fresh mint, chopped
6 tablespoons red wine vinegar

Steps:

  • In a shallow baking dish, season steak with kosher salt and fresh cracked pepper and toss in olive oil and vinegar to coat; set aside at room temperature.
  • Meanwhile, heat a salted pot of water to boiling over high heat, add orzo and cook until al dente, 3 - 4 minutes; drain and set in fridge to cool 15 minutes.
  • Heat grill over medium high heat and grill steaks 2 - 3 minutes per side for medium rare; remove from heat and allow steaks to rest.
  • Remove chilled orzo from fridge and add remaining ingredients along with 1/2 cup of extra virgin olive oil. Toss well to combine and plate.
  • Slice steak thin and on the bias and plate next to orzo salad. Serve immediately.

GRILLED SKIRT STEAK AND HEARTS OF PALM SALAD



Grilled Skirt Steak and Hearts of Palm Salad image

Something wonderful happens when a skirt steak slathered in red curry paste hits a hot grill: it sizzles into spicy complexity, the ingredients uniting for one compact punch. Pair the sliced meat with grilled hearts of palm, and toss with fresh greens, cherry tomatoes, and thin rice noodles that offer just enough heft to turn this Thai-inspired salad into a complete meal.

Provided by Lauryn Tyrell

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Time 50m

Number Of Ingredients 12

4 teaspoons red curry paste, such as Maesri
2 tablespoons vegetable oil, plus more for brushing and grill
12 ounces skirt steak, cut cross-wise into 4 even pieces
Kosher salt and freshly ground pepper
1 teaspoon grated lime zest, plus 1/4 cup fresh juice (from 2 limes)
1 tablespoon packed light-brown sugar
2 tablespoons fish sauce
6 ounces rice vermicelli
1 jar (15 ounces) hearts of palm, drained, each halved lengthwise
1 1/2 cups halved cherry tomatoes
1/2 cup fresh herb leaves, such as cilantro and basil
4 cups packed mizuna or mixed Asian greens

Steps:

  • Whisk together 1 tablespoon each curry paste and oil. Season steak with salt and rub all over with curry mixture. Transfer to a resealable bag and let stand, massaging occasionally, 10 minutes (or refrigerate up to 1 day).
  • Meanwhile, in a small bowl, whisk together lime zest and juice, sugar, fish sauce, and remaining 1 teaspoon curry and 1 tablespoon oil. Season with salt.
  • Cook noodles in a large pot of boiling water until just tender, about 2 minutes; drain. Rinse under cold water; drain well.
  • Heat grill to high. Brush grates with oil. Grill steak, flipping once, until charred in places and a thermometer inserted into thickest parts registers 125°F for medium-rare, about 3 minutes per side. Transfer to a plate; tent with foil. Meanwhile, brush hearts of palm lightly with oil. Grill, flipping once, until charred in places, 1 to 2 minutes total. Transfer to plate and brush with 1 tablespoon fish-sauce dressing. Let steak rest 10 minutes, then slice against the grain.
  • To serve, toss tomatoes, vermicelli, and herbs with three-quarters of dressing and any accumulated steak juices. Season with salt and pepper. Divide greens among 4 plates; top with vermicelli mixture, hearts of palm, and steak. Drizzle remaining dressing over top.

GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT



GRILLED SKIRT STEAK AND ARUGULA SALAD WITH ROQUEFORT image

Categories     Salad     Beef     Quick & Easy     Dinner

Yield 4 main course

Number Of Ingredients 10

1 tablespoons ketchup
2 tablespoons grainy mustard
2 teaspoons sugar
1 teaspoon minced garlic
2 tablespoons fresh lime juice
2 tablespoons balsamic vinegar
1/3 cup olive oil
1 lb. skirt steak, trimmed of excess fat and halved crosswise
2 bunches arugula, tough stems discarded
1/2 cup crumbled blue cheese

Steps:

  • 1. Prepare the grill for direct heat cooking. 2. Whisk together ketchup, mustard, sugar, garlic, lime juice, vinegar, oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper. 3. Pat steak dry and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Grill steak, covered only is using a gar grill, turning once, 4 to 6 minutes total for MR. 4. Toss arugula with enough dressing to coat. 5. Thinly slice steak on diagonally across the grain. Serve steak over salad, sprinkled with Roquefort/blue cheese.

Tips:

  • Choose the right skirt steak: Look for a skirt steak that is about 1 inch thick and has good marbling. This will help ensure that the steak is tender and flavorful.
  • Marinate the steak: Marinating the steak in a flavorful marinade will help to tenderize it and add flavor. You can use a variety of marinades, such as a simple olive oil and garlic marinade, or a more complex marinade with herbs, spices, and citrus.
  • Cook the steak over high heat: Skirt steak is best cooked over high heat so that it can sear quickly and develop a nice crust. You can grill, pan-fry, or broil the steak.
  • Don't overcook the steak: Skirt steak is a thin cut of meat, so it is important to not overcook it. Otherwise, it will become tough and chewy. Cook the steak for just a few minutes per side, or until it reaches your desired doneness.
  • Let the steak rest before slicing: Once the steak is cooked, let it rest for a few minutes before slicing. This will help the juices to redistribute throughout the steak, making it more tender and flavorful.

Conclusion:

Grilled skirt steak salad is a delicious and healthy meal that is perfect for summer. The grilled skirt steak is tender, flavorful, and juicy, and the salad is refreshing and light. This recipe is also very easy to make, so it's a great option for busy weeknights. If you are looking for a delicious and healthy meal that is sure to impress your friends and family, grilled skirt steak salad is the perfect choice.

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