Citrus Marinated Grilled Skirt Steak Salad
Fire up your grill for this vibrant Citrus Marinated Skirt Steak Salad, packed with juicy skirt steak, fresh greens, and a zesty citrus marinade that delivers bold flavor in every bite. This easy steak salad recipe is perfect for healthy summer dinners, meal prep, or a quick high-protein lunch everyone will love.
What is skirt steak?
Skirt steak is a long, thin cut of beef known for its rich flavor and tender texture when cooked properly. It’s commonly used in fajitas, steak salads, and grilled dishes.
How do you tenderize skirt steak?
Marinating skirt steak with acidic ingredients like citrus juice or vinegar helps break down the fibers and improve tenderness. Slicing it thinly against the grain after cooking also makes a big difference.
How long should skirt steak be marinated?
For the best flavor, marinate skirt steak for at least 30 minutes and up to 24 hours. Avoid over-marinating in strong acids, which can make the meat mushy.
What is the best way to cook skirt steak?
Skirt steak is best cooked quickly over high heat on a grill or cast-iron skillet. Aim for medium-rare to medium doneness for the juiciest results.
How long do you cook skirt steak?
Typically, skirt steak cooks in about 3–5 minutes per side depending on thickness and desired doneness.
Why is my skirt steak tough?
Overcooking and cutting with the grain can make skirt steak chewy. Cook it quickly over high heat and always slice against the grain.
Cook with me!
Citrus Marinated Skirt Steak Salad
Ingredients
for the marinated skirt steak:
- 1 to 1.5 lbs. skirt steak
- 3 garlic cloves minced
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- juice of 1 navel orange
- 2 tablespoons chopped oregano
- 2 tablespoons chopped mint
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
for the vinaigrette:
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- juice of 1/2 lemon about 2 tablespoons
- 1 tablespoon maple syrup
- 1/2 teaspoon dried oregano
- salt & black pepper to taste
for the salad:
- 5 oz baby arugula about 5-6 cups
- pickled onions
- crumbled feta cheese or goat cheese
- fresh cilantro chopped
- baby cucumbers thinly sliced
Instructions
- Preheat grill to 450F to 500F.
- To marinate the skirt steak, combine all ingredients together in a resealable bag. Massage the skirt steak in the marinade for 30 seconds, then place in the fridge for 30 minutes.
- Prep the vinaigrette by combining all ingredients in a large glass. Whisk until smooth. Set aside.
- Using kitchen tongs, add the marinated skirt steak directly onto the preheated grill racks to cook 3-5 minutes on each side (total of 6-10 minutes). Remove from heat to rest at least 5 minutes before slicing into thin strips.
- In a large bowl, gently toss the arugula in the vinaigrette. Divide out between the serving plates. Top with the pickled onions, crumbled feta, thinly sliced cucumbers, and chopped cilantro. Distribute the sliced steak to serve immediately.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This worked exactly as written, thanks!