We’re keeping things simple and wildly flavorful today with this Skirt Steak Salad with Homemade Croutons and Calabrian Vinaigrette. It’s everything I want in a dinner salad: crisp greens, warm roasted veggies, juicy steak, and the most addictive Calabrian dressing.
Table of Contents
Why I Love This Recipe
We love a full meal in salad form. This Skirt Steak Salad hit's every texture and flavor note: crunchy croutons, massaged kale, sweet potatoes or squash, juicy steak, and a bright, punchy vinaigrette that pulls it all together. I love serving this when I want something hearty but still feel like I’m eating my veggies. The Calabrian chiles in the dressing give it just enough heat without overpowering anything, and the croutons take things to a whole new level. It’s simple enough for a weeknight but impressive enough to serve when friends come over. Plus this Skirt Steak Salad is part of my new launch with Lincoln!!
Ingredients & Substitutions
- Skirt steak
- Olive oil
- Aleppo pepper
- Kosher salt
- Farmers market loaf or ciabatta
- Tuscan kale
- Sweet potato or delicata squash
- Wild mushrooms (shiitake, oyster, or cremini)
- Crisp apple (like Honeycrisp)
- Pomegranate seeds (optional)
- Parmesan cheese
- Calabrian Vinaigrette ingredients: red wine vinegar, Calabrian chiles, garlic, olive oil, kosher salt, black pepper
How to Make
- Roast the vegetables: Preheat the oven to 425°F. Toss the sweet potato or squash and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway, until golden and tender.
- Cook the steak: Heat a cast-iron skillet over high heat. Rub the steak with 1½ teaspoons salt, ½ teaspoon pepper, and Aleppo pepper. Add canola oil to the skillet until just smoking. Sear the steak for 4–5 minutes per side, until it reaches desired doneness. Rest for 10 minutes, then slice against the grain.
- Make the croutons: In the same skillet over medium-high heat, drizzle the torn bread with olive oil and season with salt. Toast, stirring occasionally, until golden and crisp, about 5 minutes.
- Prepare the kale: Place the kale in a large bowl. Massage with a drizzle of olive oil and a pinch of salt for 1–2 minutes until slightly softened.
- Make the vinaigrette: Whisk together the red wine vinegar, Calabrian chiles, garlic, and olive oil. Season with salt and pepper.
- Assemble the Skirt Steak Salad: Toss the kale with half of the vinaigrette. Add roasted vegetables, apple slices, and croutons. Top with sliced steak, Parmesan, and pomegranate seeds. Drizzle with remaining vinaigrette and sprinkle with flaky salt.
Tips & Tricks
- Room temperature steak: Letting it sit for 30 minutes before cooking ensures even cooking.
- High heat is key: You want the skillet hot enough to get that perfect sear.
- Massage your kale: It makes all the difference. Just a drizzle of olive oil and a pinch of salt will soften the leaves and mellow the flavor.
- Homemade croutons forever: Toast them in the same skillet where you cooked the steak to soak up all those flavorful bits.
- Don’t skip the vinaigrette: Make extra and keep it in the fridge for future salads, grilled veggies, or even drizzling over eggs.
FAQ's
Can I grill the steak instead of pan-searing?
Absolutely. Just get your grill screaming hot and cook for about 4–5 minutes per side.
Can I make this Skirt Steak Salad ahead?
You can prep the vinaigrette, roast the veggies, and make the croutons a day ahead. Assemble just before serving for the best texture.
What if I don’t like spicy food?
Use half the amount of Calabrian chiles or substitute with roasted red peppers for flavor without heat.
How do I make it vegetarian?
Skip the steak and top it with roasted chickpeas, tofu, or extra mushrooms for protein.
Similar Recipes
Skirt Steak Salad Homemade Croutons & Calabrian Vinaigrette
Ingredients
For the Steak
- 2 tablespoon oil
- 1 lb skirt steak
- 3 teaspoons Aleppo pepper
- Kosher salt
For the Croutons
- 8 ounces ciabatta or focaccia
- 2 tablespoon olive oil
- Kosher salt
For the Salad
- 1 bunch tuscan kale
- 1 medium sweet potato or delicata squash
- 6 ounces wild mushrooms cleaned and trimmed
- 1 apple thinly sliced
- ½ cup pomegranate seeds
- 1 ounce parmesan cheese shaved
For the Calabrian Vinaigrette
- ¼ cup red wine vinegar
- 2 tablespoon jarred Calabrian chiles chopped
- 1 clove garlic minced
- 6 tablespoon olive oil
- Kosher salt and freshly cracked black pepper
Instructions
- Roast the vegetables: Preheat the oven to 425°F. Toss the sweet potato or squash and mushrooms with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20–25 minutes, tossing halfway, until golden and tender.
- Cook the steak: Heat a cast-iron skillet over high heat. Rub the steak with 1½ teaspoons salt, ½ teaspoon pepper, and Aleppo pepper. Add oil to the skillet until just smoking. Sear the steak for 4–5 minutes per side, until it reaches desired doneness. Rest for 10 minutes, then slice against the grain.
- Make the croutons: In the same skillet over medium-high heat, drizzle the torn bread with olive oil and season with salt. Toast, stirring occasionally, until golden and crisp, about 5 minutes.
- Prepare the kale: Place the kale in a large bowl. Massage with a drizzle of olive oil and a pinch of salt for 1–2 minutes until slightly softened.
- Make the vinaigrette: Whisk together the red wine vinegar, Calabrian chiles, garlic, and olive oil. Season with salt and pepper.
- Assemble the salad: Toss the kale with half of the vinaigrette. Add roasted vegetables, apple slices, and croutons. Top with sliced steak, Parmesan, and pomegranate seeds. Drizzle with remaining vinaigrette and sprinkle with flaky salt.
Made this last night for company. Substituted a romaine lettuce mix for the kale. Perfection. Big hit and loved serving dinner in a single bowl.
This seems llike the perfect recipe to pair with the change of seasons.