Grilled Skirt Steak Salad
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!
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.
Nutrition
Calories: 750kcalCarbohydrates: 16gProtein: 36gFat: 64gSaturated Fat: 16gPolyunsaturated Fat: 9gMonounsaturated Fat: 29gTrans Fat: 0.5gCholesterol: 112mgSodium: 127mgPotassium: 637mgFiber: 3gSugar: 12gVitamin A: 1857IUVitamin C: 16mgCalcium: 408mgIron: 4mg
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