Grilled Skirt Steak Salad

September 11, 2009

Test Kitchen-Approved

Author Notes:

This salad features marinated skirt steak, but you could also use flank steak or a top sirloin cut. Marinating for at least an hour tenderizes the meat and infuses it with flavor; marinating before grilling also helps to cut down on potentially harmful compounds associated with grilling meat.


Serves: 4


Marinate and cook the steak

  • 1 lemon, juiced
  • 2 tablespoons olive oil
  • 2 teaspoons garlic
  • 1 teaspoon red pepper flakes
  • 1 pound skirt steak, grass-fed if available

Assemble the salad

  • 2 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon dijon mustard
  • 1 shallot, minced
  • 1/4 cup basil, chopped
  • 4 cups arugula
  • 2 cups cherry tomatoes
  • 1 avocado, sliced
  • 1-2 ounces goat cheese, crumbled
In This Recipe


Marinate and cook the steak

  1. Mix lemon juice with other marinade ingredients and pour into a large glass bowl or resealable plastic bag. Mix well and add the steak, turning to coat on all sides. Allow to marinate for at least 1 hour or as long as overnight.
  2. Heat your grill to high. When the grill is very hot, grill the steak. It should take 4-5 minutes per side for medium-rare. Place on a cutting board and allow to rest covered with foil for a few minutes before slicing.

Assemble the salad

  1. In a large bowl, toss the arugula, tomatoes, and avocado. Slice and add the steak (make sure to slice the steak across the grain, especially if it is flank steak).
  2. Pour the dressing over the salad and mix well. Garnish with the crumbled goat cheese. Season with sea salt and fresh ground pepper, if desired, before serving.

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