This Grilled Skirt Steak Salad is a juicy and fresh recipe, which is made with tender skirt steak and grilled corn. It’s the perfect summer dinner, ready in about 40 minutes.
Grilled Skirt Steak Salad Ingredients
A fresh, vibrant combination for a satisfying and healthy meal.
For the Salad:
- 12 ounces skirt steak, cut into 4 even pieces
- 2 ears corn, shucked
- 1 large red onion, cut into ⅓-inch-thick rounds
- 1 head romaine lettuce, chopped
- 1 orange or yellow bell pepper, chopped
- 1 cup cherry tomatoes, halved
- 3 ounces feta cheese, crumbled (⅔ cup)
- Kosher salt and freshly ground pepper
- Olive oil, for brushing
- Vegetable oil, for the grill
For the Basic Vinaigrette:
- 1/4 cup extra-virgin olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- 1 clove garlic, minced (optional)
- Pinch of salt and freshly ground pepper
How To Make Grilled Skirt Steak Salad
A step-by-step guide to this perfect summer main course salad.
- Prep and Grill the Vegetables: Preheat your grill to medium-high. Brush the corn and onion rounds with olive oil and season with salt and pepper. Lightly oil the grill grates. Grill the corn, turning occasionally, for 10-12 minutes until lightly charred. Grill the onion for 6-8 minutes per side until tender and charred. Transfer the vegetables to a cutting board to cool slightly, then cut the kernels from the cobs and coarsely chop the onion.
- Grill the Steak: Season the skirt steak generously with salt and pepper. Place it on the hot grill and cook for about 3 minutes per side for medium-rare.
- Make the Vinaigrette and Rest the Steak: While the steak grills, whisk together all the vinaigrette ingredients (olive oil, red wine vinegar, Dijon, garlic, salt, pepper). Transfer the grilled steak to a plate and drizzle with 2 tablespoons of the vinaigrette. Let the steak rest for at least 10 minutes.
- Assemble the Salad: In a large salad bowl or on a platter, layer the chopped romaine, bell pepper, and cherry tomatoes. Top with the grilled corn and onion. Drizzle with half of the remaining vinaigrette and toss gently.
- Serve: Thinly slice the rested steak against the grain. Arrange the steak slices over the salad, sprinkle with the crumbled feta, and serve with the remaining dressing on the side.
Recipe Tips
For the most tender steak and flavorful salad every time.
- How to get the most tender skirt steak? The two most important steps are not overcooking it and slicing it correctly. Skirt steak has a very pronounced grain (muscle fibers) and it MUST be sliced against that grain. This shortens the fibers and makes the meat incredibly tender to chew.
- Can I make this salad ahead of time? This salad is best assembled just before serving, but you can do a lot of prep ahead. Grill the vegetables and make the vinaigrette up to a day in advance and store them in the refrigerator. Grill the steak and assemble the salad right before you plan to eat for the best results.
- How to get the best char on the vegetables? A hot grill is key. Place the oiled vegetables on the grates and let them cook without moving them for a few minutes. This allows them to develop those beautiful, flavorful char marks before you turn them.
- What if I don’t have an outdoor grill? You can easily make this indoors using a cast-iron grill pan on your stovetop. Heat the pan over high heat and cook the vegetables and steak in batches, following the same timings.
What To Serve With Grilled Skirt Steak Salad
This hearty salad is a complete meal on its own.
This satisfying main course salad has everything you need, but it also pairs wonderfully with:
- A slice of warm, crusty bread or cornbread
- A glass of a light red wine like a Pinot Noir or a cold beer
- A side of black bean salad
How To Store Grilled Skirt Steak Salad
Keeping your leftovers fresh and delicious.
- Refrigerate: For the best results, store the leftover components (steak, vegetables, and dressing) in separate airtight containers in the refrigerator for up to 3 days. If the salad is already tossed, it will keep for a day, but the romaine will become wilted.
Grilled Skirt Steak Salad Nutrition Facts
An estimated guide per serving.
- Calories: 550 kcal
- Carbohydrates: 25 g
- Protein: 35 g
- Fat: 35 g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Look closely at your cooked piece of skirt steak. You will see visible lines of muscle fibers running in one direction—this is the “grain.” To slice “against the grain,” you simply need to cut your slices perpendicular (at a 90-degree angle) across those lines. This makes the meat much more tender.
Yes. If you can’t find skirt steak, flank steak is an excellent substitute that requires the same cooking method. A well-marbled sirloin or ribeye, sliced thinly, would also be delicious.
Absolutely. If you’re not a fan of feta, this salad would be fantastic with crumbled goat cheese, queso fresco, or even shavings of a sharp Parmesan.
Try More Recipes:
- Steak-and-Egg Tacos Recipe
- Broiled Beef and Broccoli Stir-Fry with Water Chestnuts Recipe
- Classic Potato Salad Recipe
Grilled Skirt Steak Salad Recipe
Description
A healthy, hearty, and flavor-packed main course salad featuring juicy, tender grilled skirt steak, charred corn and onions, and fresh vegetables, all tossed in a simple vinaigrette.
Ingredients
Instructions
- Preheat a grill to medium-high. Season the steak with salt and pepper.
- Brush corn and sliced onion with olive oil and grill until tender and charred. Let cool, then cut kernels from the cob and chop the onion.
- Grill the steak for about 3 minutes per side for medium-rare. Let it rest for 10 minutes.
- While the steak rests, whisk together the vinaigrette ingredients.
- In a large bowl, combine the romaine, bell pepper, tomatoes, grilled corn, and onion. Toss with half the vinaigrette.
- Slice the rested steak thinly against the grain.
- Top the salad with the steak slices and crumbled feta. Serve with the remaining dressing on the side.
Notes
- Slicing the skirt steak against the grain is the most important step for ensuring it is tender.
- Letting the steak rest for 10 minutes before slicing is crucial to keep it juicy.
- For the best flavor, grill the corn and onions until they have nice char marks.
- The components can be prepped ahead, but the salad is best assembled just before serving to keep the lettuce crisp.