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Grilled Skirt Steak with Tomato Salad from www.whatsgabycooking.com (@whatsgabycookin)
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4.78 from 9 votes

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.
Prep Time2 hours
Cook Time12 minutes
Total Time2 hours 12 minutes
Course: Main Course
Cuisine: Mediterranean
Servings: 6 people
Author: Gaby Dalkin

Ingredients

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

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

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