Main Dishesbluejeanchef
Grilled Skirt Steak Salad
This grilled skirt steak salad is a delicious combination of grilled vegetables, fresh greens, avocado and tomato with steak, making it anything from a hearty lunch to a healthy dinner.
👥 4 Servings⏱️ Prep & Cook: 6h 30m⏳ Prep: 10 min🔥 Cook: 20 min👤 Meredith📖 bluejeanchef
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- food processor
- whisk
- pan
📝 Preparation Steps
1
Combine the olive oil, red wine vinegar, Worcestershire sauce, garlic, salt and freshly ground black pepper in a non-reactive container or zipper sealable plastic bag. Add the skirt steak to the bag and massage the marinade into both sides of the meat. Refrigerate for ⏱️ 6 hours to overnight, turning the bag over halfway through the marinating process.
red wine vinegar3 tablespoonsWorcestershire sauce1 tablespoongarlic (minced)1 clovesalt1 teaspoon½ teaspoon salt¼ teaspoon freshly ground black pepperFreshly ground black pepperskirt steak1 pound
2
To make the dressing, combine the balsamic vinegar, honey, mayonnaise, Dijon mustard, salt, pepper, and parsley in a bowl or food processor. While mixing or processing, slowly add the olive oil and whisk (or process) until the dressing is thickened and emulsified. Chill until ready to use.
honey1 tablespoonmayonnaise2 tablespoonsDijon mustard1 tablespoonsalt1 teaspoon½ teaspoon salt
3
Remove the skirt steak from the marinade and discard the marinade. Let the steak rest on the counter for ⏱️ 30 minutes before cooking.
skirt steak1 pound
4
Pre-heat an electric grill, an outdoor grill or a grill pan to medium-high heat. Brush the corn on the cob and the onion slices with a little olive oil. Add the corn to the grill first. After about 5 to ⏱️ 7 minutes, add the onion slices and the skirt steak to the grill. Grill the meat for 10 to ⏱️ 12 minutes (depending on your desired degree of doneness and how thick your steak is) flipping the steak halfway through the grilling process. For medium-rare, the steak should read 125°F with an instant-read thermometer.
skirt steak1 pound
5
Remove the steak and vegetables from the grill. Let the steak rest for ⏱️ 10 minutes. Remove the corn kernels from the husk and roughly chop the onions.
6
Assemble the salad by combining the Romaine lettuce and arugula in a large bowl. Add the corn kernels, grilled onions, Campari tomatoes, and diced avocado. Drizzle with some dressing and toss to coat the salad. Season with salt and freshly ground black pepper. Thinly slice the steak across the grain and add it to the salad. Top with the crumbled blue cheese and the crispy fried onions and serve immediately.
arugula2 cupssalt1 teaspoon½ teaspoon salt¼ teaspoon freshly ground black pepperFreshly ground black peppercrumbled blue cheese3 ounces
Nutrition Facts
calories
777 kcal
fat Content
60 g
serving Size
1 serving
fiber Content
7 g
sugar Content
15 g
sodium Content
1418 mg
protein Content
34 g
trans Fat Content
0.4 g
cholesterol Content
90 mg
carbohydrate Content
31 g
saturated Fat Content
15 g
unsaturated Fat Content
40 g
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...