Grilled Skirt Steak with Tomato Salad

Monday’s are tough to swallow… especially after a long weekend. Luckily for you (and me) this Grilled Skirt Steak with Tomato Salad will make you feel like you’re at a backyard BBQ any day of the week!

Grilled Skirt Steak with Tomato Salad

The other day on Facebook someone asked me for a link to my most favorite steak recipe of all times and I was embarrassed to admit that it wasn’t on my site! #foodbloggerfail

Never fear, problem solved. This Grilled Skirt Steak with Tomato Salad is seriously my all time favorite. Took me long enough to post it, but better late than never, right? 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 arugula 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.

Grilled Steak with Tomato Salad

Grilled Skirt Steak with Tomato Salad

Grilled Skirt Steak with Tomato Salad


    For the Steak + Marinade
  • 2 pounds hanger or skirt steak
  • 1/3 cup olive oil
  • 2 garlic cloves, chopped
  • 2 tablespoons red wine vinegar
  • ¼ cup soy sauce
  • 4 tablespoons agave nectar
  • For the Tomato Salad
  • 1 pint cherry tomatoes, halved
  • 2-3 tablespoons olive oil
  • Kosher salt
  • Freshly cracked black pepper
  • 1 handful of fresh arugula
  • 1/3 red onion, thinly sliced


  1. 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.
  2. Heat a grill over medium high heat.
  3. 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.
  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.
  5. In a large bowl, toss the halved cherry tomatoes with a few tablespoons of olive oil, salt, pepper, arugula and red onions.
  6. Slice the steak against the grain and top with the tomato salad. Serve immediately.

Photo Credit: Matt Armendariz

Food Styling Credit: Adam Pearson

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  1. Beautiful photos!! The marinade is so similar to my recipe but I use brown sugar, not agave nectar. Going to try agave nectar next time and will absolutely be making the tomato salad! I might just need to add a little avocado 🙂

  2. Wow, I made a version of recipe the other day. To save time, I used an italian seasoning for the marinade, and made your salad. Everyone enjoyed it.

  3. I made this for dinner tonight and it was absolutely wonderful! So many compliments on the marinade! Thanks Gabs!

  4. I love this post. I made this last night and it was amazing! I had tomatoes from the farmers market that were perfect. My 12 year old twins gobbled the salad up like I hadn’t fed them for a week. Thank-you for your recipes. Looking forward to your book.

    1. you can serve it with some veggies on the side – or alone! or with a quinoa salad! any which way you prefer 🙂

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