Labor day is upon us! Grilled Skirt Steak with Tomato Salad will make you feel like like a champion at any BBQ's or cook-outs this weekend!
Table of Contents
Why I Love This Recipe
Someone recently asked me for my most favorite steak recipe of all times. It required a decent amount of thinking as we have a TON of incredible steak recipes here on WGC. But this Grilled Skirt Steak with Tomato Salad was my OG. I used to make this for my clients when I was a private chef on a weekly basis. It was frequently the star of the show for their Sunday night dinner parties and I've been making it ever since.
Inspired by one of the dishes served at my wedding, this marinated skirt steak is packed with tons of flavor from the marinade, grilled to perfection and then topped with a super simple green salad and cherry tomato salad that makes the perfect compliment to the steak. If you're lucky enough to find Hanger Steak at the market you can use instead! In fact, the marinade works perfectly on any cut of steak... but skirt and hanger steak are both perfect for entertaining as you can slice it up and allow people to serve themselves.
Ingredients & Substitutions
For the Steak + Marinade
- Hanger / Skirt Steak
- Olive Oil
- Garlic Cloves
- Red Wine Vinegar
- Soy Sauce
- Agave Nector / Honey
For the Tomato Salad
- Cherry Tomatoes
- Olive Oil
- Kosher Salt
- Black Pepper freshly ground
- Arugula / Upland Cress
- Red Onion
*For a full list of ingredients and instructions please see recipe card below.
How to Make Grilled Skirt Steak and Tomato Salad
Step 1: Combine the ingredients for the marinade in a large non-reactive bowl.
Step 2: Add the steak and marinate for at least 2 hours up to 24.
Step 3: Heat a grill over medium high heat. Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
Step 4: Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
Step 5: In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
Step 6: Slice the steak against the grain and top with the tomato salad. Serve immediately.
How to Store Grilled Skirt Steak and Tomato Salad
You can store the steak in the fridge for 2-3 days but I recommend making the salad fresh when its time to eat.
Tips & Tricks
Make sure and slice your steak against the grain for the easiest consumption.
FAQs
Why should we cut the steak against the grain?
This helps cut through the fibers that can make the meat less chewy and easier to eat.
Can I pair this with a bed of lettuce?
Yes! You can swap another salad / salsa / dressing as a topping for this steak and get creative! Check out this Guacamole Steak Salad for inspiration, is a great idea for leftovers too.
Similar Recipes
If you tried this recipe, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. Thanks for visiting today
Grilled Skirt Steak with Tomato Salad
Ingredients
For the Steak + Marinade
- 2 pounds hanger or skirt steak
- ⅓ cup olive oil
- 2 garlic cloves chopped
- 2 tablespoons red wine vinegar
- ¼ cup soy sauce
- 4 tablespoons agave nectar or honey
For the Tomato Salad
- 1-2 pints cherry tomatoes halved
- 2-3 tablespoons olive oil
- Kosher salt
- Freshly cracked black pepper
- 1 handful of fresh arugula or upland cress
- ⅓ red onion thinly sliced
Instructions
- Combine the ingredients for the marinade in a large non-reactive bowl. Add the steak and marinate for at least 2 hours up to 24.
- Heat a grill over medium high heat.
- Remove the steak from the marinade and generously season with salt and pepper. Place the steak on the grill and grill for 4-6 minutes on each side, turning 90 degrees halfway through to get crisscross grill marks.
- Cook until medium/medium rare, or medium, depending on your preference, and then remove to a cutting board and let rest for 10 minutes.
- In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
- Slice the steak against the grain and top with the tomato salad. Serve immediately.
Notes
Nutrition Information
Photo Credit: Matt Armendariz
Food Styling Credit: Adam Pearson
Even with a chewy skirt steak, we loved this. Definitely making again, maybe with some crafty butchering of a tri-tip before the marinade. Thanks for the yummy recipe!