Our Grilled Skirt Steak Salad with fresh peaches and creamy burrata is one of our favorite things to serve guests during the summer. It’s so fresh, packed with so much flavor, super satisfying, and the best part? -it’s very easy to make!
Skirt steak is so underrated because it’s not the most tender cut, but it has so much great flavor! Although with our simple marinade you get even more flavor as well as a nice and tender grilled piece of meat!
How to Make Our Grilled Skirt Steak Salad
Process
MARINADE
- Place all marinade ingredients into a liquid measuring cup and whisk together. Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
VINAIGRETTE
- Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
- With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.
SKIRT STEAK
- Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper. Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness. Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.
ASSEMBLY
- Toss arugula or kale with 1/2 of the vinaigrette.
- Spread onto a large platter. Top with sliced peaches and red onion.
- Tear burrata into pieces and place over salad.
- Top salad with sliced steak and drizzle more vinaigrette over everything. Sprinkle with red pepper flakes, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.
Why We Love Skirt Steak Cut of Beef
Skirt steak is a cut of beef from the plate (between the brisket and flank). It’s often confused for the hangar and flank, mostly due to the location of the cut. Our top three reasons with love skirt steaks are:
- We love the great, natural flavor you get from this particular cut of beef.
- It’s fairly inexpensive compared to other cuts of beef (for that reason, you can easy feed a crowd without breaking the bank).
- It cooks up very quickly!
Why We Prefer Marinating Skirt Steak
Skirt steak is often overlooked because it’s not considered a tender cut of beef. For this reason we always marinate our skirt steaks. Marinating skirt steaks (especially with an acid component, in this case red wine vinegar and whole grain mustard) really helps to tenderize the steak.
We always recommend marinating skirt steak for at least 6 hours for tenderness, but not more than 24 hours. We often find that marinating skirt steak for over 24 hours breaks the muscle tissue down a little too much, creating a a mushy texture.
Why Grilling Skirt Steak is Our Preferred Cooking Method
This mainly comes down to flavor! We love the char-grilled flavor you get from throwing the steak on the grill.
Skirt steak also really benefits from fast, high temperature cooking, which is great for grilling.
If you don’t have a grill or grill pan you can always use a large cast iron skillet!
Tips and Tricks for Success
- Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
- Don’t overcook the steak – which will only cause the steak to become tough and chewy.
- Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
- Use high heat cooking, for a short amount of time on each side for the best results!
More Delicious Grilled Beef Recipes You Will Love
Grilled Skirt Steak Salad
EQUIPMENT
- 1 grill or grill pan
INGREDIENTS
skirt steak marinade
- ½ cup oil
- ¼ cup red wine vinegar
- 1 tablespoon minced rosemary
- 2 teaspoons minced thyme
- 1 teaspoon minced sage
- 3 minced garlic cloves
skirt steak
- 2 tablespoon neutral oil with high smoke-point
- 1 pound skirt steak
- salt and pepper to taste
herb vinaigrette
- 2 teaspoons minced shallots
- 3 tablespoons minced basil leaves
- 1 tablespoon minced thyme
- 1 thinly sliced green onions
- 1 minced garlic clove
- 2 teaspoons whole grain mustard
- 1 tablespoon honey
- 1/2 cup extra virgin olive oil
- salt and pepper to taste
assembly
- 8 cups baby arugula (or baby kale)
- 2 yellow peaches, seeded and thinly sliced
- ⅛ thinly sliced red onion
- 8 ounces burrata cheese
- red pepper flakes, optional
INSTRUCTIONS
marinade
- Place all marinade ingredients into a liquid measuring cup and whisk together.
- Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
vinaigrette
- Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
- With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.
skirt steak
- Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
- Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
- Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.
assembly
- Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.
NOTES
- Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
- Don’t overcook the steak – which will only cause the steak to become tough and chewy.
- Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don’t leak out (causing the steak to dry out).
- Use high heat cooking, for a short amount of time on each side for the best results!
Did you make this recipe? We want to see!
tag @SpoonForkBacon and #SpoonForkBacon on Instagram
Is this enjoyed at room temp or slightly chilled or do you recommend eating soon after slicing/plating?
This is honestly just personal preference! I personally enjoy it room temp (with the steak still warm) when serving it fresh, but if I’m making it with leftover steak I like to serve it chilled and not reheat the steak.
But there’s no vinegar, in the vinegarette. Something’s still missing.
Should there be lemon in the lemon-herb vinaigrette?
it’s just an herb vinaigrette!
Shouldn’t the “lemon-herb” vinaigrette have some lemon in it? Or am I missing something?!
Ha! You’re right! It should just say “Herb Vinaigrette”. The recipe has been updated!
Made this for dinner tonight. I would have licked the platter if it was sociably acceptable- it was that good! My 6 year old also cleaned his plate. What a fantastic recipe. Will be making this again soon! Thank you!
Haven’t had burrata yet but keep seeing great ways to use it in. Definitely will try it with steak.
Could not find baby kale, so I am substituting baby arugula. Look amazing.
love burrata, great idea pairing it with steak, beautiful photograph too, thank you for this recipe!
Ideas for another fruit that will compliment this? My family can’t stand peaches ☺️
Lol, is you Family into any stone fruit? You can use plums or nectarines too! If they don’t like any stone fruit, you can also use sliced strawberries! :)