Grilled Skirt Steak with Tomato Salad
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.
Servings: 6 people
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
Make sure and slice your steak against the grain for the easiest consumption.
Nutrition (estimated)
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