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Grilled Skirt Steak Salad

Our Grilled Skirt Steak Salad is the perfect summer salad! It's loaded with a simple marinated skirt steak, fresh sliced peaches and creamy burrata, all atop a bed of spicy arugula that's tossed with an herb vinaigrette. Swap the sliced peaches out for thinly sliced apples for a salad you can enjoy all year long!

Prep Time
30 mins
Cook Time
30 mins
Marinate Time
6 hrs
Servings: 4
Calories: 750 kcal
Course: Main Course , Salad , Lunch , Dinner
Cuisine: American

Ingredients

skirt steak marinade
  • ½ cup oil
  • ¼ cup red wine vinegar
  • 1 tablespoon minced rosemary
  • 2 teaspoons minced thyme
  • 1 teaspoon minced sage
  • 3 minced garlic cloves
skirt steak
  • 2 tablespoon neutral oil with high smoke-point
  • 1 pound skirt steak
  • salt and pepper to taste
herb vinaigrette
  • 2 teaspoons minced shallots
  • 3 tablespoons minced basil leaves
  • 1 tablespoon minced thyme
  • 1 thinly sliced green onions
  • 1 minced garlic clove
  • 2 teaspoons whole grain mustard
  • 1 tablespoon honey
  • 1/2 cup extra virgin olive oil
  • salt and pepper to taste
assembly
  • 8 cups baby arugula (or baby kale)
  • 2 yellow peaches, seeded and thinly sliced
  • ⅛ Thinly sliced red onion
  • 8 ounces burrata cheese
  • red pepper flakes, optional

Instructions

marinade
    Cup of Yum
  1. Place all marinade ingredients into a liquid measuring cup and whisk together.
  2. Place skirt steak into a shallow baking dish and pour marinade over steak, flipping to ensure both sides are covered. Cover with plastic wrap and refrigerate for at least 2 hour and up to 24 hours.
vinaigrette
  1. Place all vinaigrette ingredients, except for the oil into the well of a blender or food processor).
  2. With the motor running, slowly begin drizzling the oil into the herb mixture until fully incorporated and emulsified together. Season with salt and pepper and set aside.
skirt steak
  1. Preheat grill to 375˚F (or set grill pan over medium-high heat). Remove steak from marinade, pat dry, and generously season the steak on both sides with salt and pepper.
  2. Place the steak onto the hot grill surface and grill on each side for 6 to 7 minutes for medium doneness.
  3. Remove the steak from heat and transfer to a cutting board. Allow the steak to rest for 8 to 10 minutes before slicing against the grain.
assembly
  1. Toss arugula or kale with 1/2 of the vinaigrette and spread onto a large platter. Top with sliced steak, sliced peaches, red onion, burrata, red pepper flake, and dill flowers, if using. Drizzle more vinaigrette over the top and lightly season with sea salt flakes and black pepper.

Notes

  • Tips and Tricks for Success
  • Marinate the steak for at least 6 hour to tenderize, but no more than 24 hours, to prevent the meat from breaking down too much and turning mushy.
  • Don't overcook the steak - which will only cause the steak to become tough and chewy.
  • Allow the steak to rest, loosely covered, for 8 to 10 minutes before slicing into it, so the juices don't leak out (causing the steak to dry out).
  • Use high heat cooking, for a short amount of time on each side for the best results!

Nutrition Information

Calories 750kcal (38%) Carbohydrates 16g (5%) Protein 36g (72%) Fat 64g (98%) Saturated Fat 16g (80%) Polyunsaturated Fat 9g Monounsaturated Fat 29g Trans Fat 0.5g Cholesterol 112mg (37%) Sodium 127mg (5%) Potassium 637mg (18%) Fiber 3g (12%) Sugar 12g (24%) Vitamin A 1857IU (37%) Vitamin C 16mg (18%) Calcium 408mg (41%) Iron 4mg (22%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 750

% Daily Value*

Calories 750kcal 38%
Carbohydrates 16g 5%
Protein 36g 72%
Fat 64g 98%
Saturated Fat 16g 80%
Polyunsaturated Fat 9g 53%
Monounsaturated Fat 29g 145%
Trans Fat 0.5g 25%
Cholesterol 112mg 37%
Sodium 127mg 5%
Potassium 637mg 14%
Fiber 3g 12%
Sugar 12g 24%
Vitamin A 1857IU 37%
Vitamin C 16mg 18%
Calcium 408mg 41%
Iron 4mg 22%

* Percent Daily Values are based on a 2,000 calorie diet.