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!
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
Ingredients
For the Steak + Marinade
- 2 pounds hanger or skirt steak
- â…“ 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
- â…“ 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
Nothing better than summer time and skirt steak. Ok, maybe some beer too 😉 Thanks Gaby!!
Love all your recipes
Can you suggest alternative if I do not own a grill?
you could use an indoor grill pan! Or a really great cast iron skillet! either would work great
I agree with Maria, this is a perfect summer salad!
Hi Gaby, perfect week-night dinner, love the marinade!
Holy cow that steak looks absolutely delicious! Great job 🙂
Happy Blogging!
Happy Valley Chow
This looks amazing! I wish we were neighbors!!!
This looks so delicious! I want it right now. Also majorly impressed with those perfect grill marks!
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 🙂
What a gorgeous skirt steak!!! Want!!
I literally just got home from the market with a skirt steak and no plan for the marinade. Now I know what I am making with it this week! Thank you for the lovely inspiration. Beautiful pictures 🙂
OMG yes please! The perfect summer salad, I love it.
Omg, the ultimate grilled steak! This looks so good!
That looks delicious! 🙂
This looks perfect, Gaby! I love easy marinades and recipes that use the grill during the heat of summer.
Great summer salad!