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!
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 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.
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.
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!
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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!
Servings:
INGREDIENTS
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!
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