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    Home > Blog > Seasonal > Grilled Skirt Steak Salad

    Grilled Skirt Steak Salad

    by Teri Lyn Fisher · Published: Aug 29, 2023

    Jump to Recipe
    Our Grilled Skirt Steak Salad is the perfect summer salad! It's loaded with a simple marinated skirt steak, fresh sliced peaches and creamy burrata, all atop a bed of spicy arugula that's tossed with an herb vinaigrette. Swap the sliced peaches out for thinly sliced apples for a salad you can enjoy all year long!
    Lettuce with steak and burrata.
    Grilled Steak Salad recipe in a platter.
    Grilled Steak Salad recipe in a platter.
    Grilled skirt steak salad with a dressing being poured on top.
    Close up view of grilled skirt steak salad.
    Grilled Steak Salad recipe in a platter.

    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

    1. Place all marinade ingredients into a liquid measuring cup and whisk together.
    2. 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.
    Marinated skirt steak in a baking dish.

    VINAIGRETTE

    1. Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
    2. 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

    1. 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.
    2. Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
    3. 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.
    Grilled skirt steak cut on a cutting board.

    ASSEMBLY

    1. 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.
    A peach and red onion salad with lettuce.
    Peach and burrata salad recipe with steak.
    Lettuce with steak and burrata.

    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 marinated skirt steak for over 24 hours breaks the muscle tissue down a little too much, creating a a mushy mess.

    Close up view of grilled skirt steak salad.

    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!

    Grilled skirt steak salad with a dressing being poured on top.

    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

    • Summer steak salad on a black plate.
      Summer Steak Salad
    • Sliced Carne Asada with tortillas, radishes, lime wedges, and a knife.
      Carne Asada Recipe
    • Grilled open face sandwich with tri-tip, cheese and onion.
      Grilled Tri Tip Sandwich
    • Beef Satay recipe with a peanut dipping sauce.
      Beef Satay

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    Lettuce with steak and burrata.

    Grilled Skirt Steak Salad

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    Our Grilled Skirt Steak Salad is the perfect summer salad! It's loaded with a simple marinated skirt steak, fresh sliced peaches and creamy burrata, all atop a bed of spicy arugula that's tossed with an herb vinaigrette. Swap the sliced peaches out for thinly sliced apples for a salad you can enjoy all year long!
    RECIPE BY Teri & Jenny
    Prep Time: 30 minutes mins
    Cook Time: 15 minutes mins
    Marinate Time: 6 hours hrs
    Servings: 4

      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  

    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!
    Calories: 750kcal Carbohydrates: 16g Protein: 36g Fat: 64g Saturated Fat: 16g Polyunsaturated Fat: 9g Monounsaturated Fat: 29g Trans Fat: 0.5g Cholesterol: 112mg Sodium: 127mg Potassium: 637mg Fiber: 3g Sugar: 12g Vitamin A: 1857IU Vitamin C: 16mg Calcium: 408mg Iron: 4mg
    CUISINE: American
    KEYWORD: entree salad, skirt steak recipe, steak salad
    COURSE: dinner, lunch, Main Course, Salad
    DIET : Gluten Free

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    August 29, 2023 / 11 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post One Pot Pasta Recipe (with Zucchini and Sausage)
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    Reader Interactions

    August 29, 2023 / 11 Comments

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    1. Kate

      August 02, 2023 at 2:25 pm

      But there’s no vinegar, in the vinegarette. Something’s still missing.

      Reply
    2. Chris

      August 11, 2022 at 12:06 pm

      Should there be lemon in the lemon-herb vinaigrette?

      Reply
      • Jenny Park

        August 11, 2022 at 1:51 pm

        it’s just an herb vinaigrette!

        Reply
    3. Eileen

      August 11, 2022 at 11:49 am

      Shouldn’t the “lemon-herb” vinaigrette have some lemon in it? Or am I missing something?!

      Reply
      • Jenny Park

        August 11, 2022 at 11:55 am

        Ha! You’re right! It should just say “Herb Vinaigrette”. The recipe has been updated!

        Reply
    4. Jeri

      September 24, 2017 at 4:45 pm

      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!

      Reply
    5. Alfredo Garcia

      July 23, 2017 at 11:09 am

      Haven’t had burrata yet but keep seeing great ways to use it in. Definitely will try it with steak.

      Reply
    6. Terry S.

      July 23, 2017 at 9:13 am

      Could not find baby kale, so I am substituting baby arugula. Look amazing.

      Reply
    7. Sabrina B

      July 23, 2017 at 6:12 am

      love burrata, great idea pairing it with steak, beautiful photograph too, thank you for this recipe!

      Reply
    8. Destiny

      July 21, 2017 at 10:16 am

      Ideas for another fruit that will compliment this? My family can’t stand peaches ☺️

      Reply
      • Jenny Park

        July 22, 2017 at 8:00 am

        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! :)

        Reply

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