Grilled Skirt Steak with Tomato Salad

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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!

Grilled Skirt Steak with Tomato Salad from (@whatsgabycookin)


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.

Grilled Skirt Steak with Tomato Salad from (@whatsgabycookin)
Grilled Skirt Steak with Tomato Salad from (@whatsgabycookin)

Grilled Skirt Steak with Tomato Salad

Author: Gaby Dalkin
4.8 from 10 votes
One of my favorite ways to serve steak - Grilled Skirt Steak with Tomato Salad! Slice it up before serving for easy access for your guests.
Prep Time 2 hours
Cook Time 12 minutes
Total Time 2 hours 12 minutes
Course Main Course
Cuisine Mediterranean
Servings 6 people


For the Steak + Marinade

  • 2 pounds hanger or skirt steak
  • 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
  • red onion thinly sliced


  • 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.


Make sure and slice your steak against the grain for the easiest consumption.

Nutrition Information

Calories: 448kcal | Carbohydrates: 15g | Protein: 35g | Fat: 28g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 651mg | Potassium: 662mg | Fiber: 1g | Sugar: 12g | Vitamin A: 477IU | Vitamin C: 22mg | Calcium: 29mg | Iron: 4mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo Credit: Matt Armendariz

Food Styling Credit: Adam Pearson


    1. I'd do the steak and tomato salad, a simple arugula salad with my lemon vinaigrette and probably the buttered rice on my website or a risotto!

  1. 5 stars
    This is just going to be the new favorite in our house!! Every opportunity to grill and use all the summer tomatoes!!

  2. 5 stars
    This is the only skirt steak recipe I use and I've been making it every other week for the last 5 years. It's just so good you don't need to look elsewhere!

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

  3. 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.

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

  5. 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.

4.80 from 10 votes (6 ratings without comment)

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