Grilled Skirt Steak Salad Recipe

Grilled Skirt Steak Salad Recipe

How To Make Grilled Skirt Steak Salad

Have a well-rounded dish in under an hour with this grilled skirt steak salad that’s made with refreshing veggies and topped with caramelized onions.

Preparation: 10 minutes
Cooking: 10 minutes
Total: 20 minutes



For Dressing:

  • ¼cupshallots,finely chopped
  • 1tbsplime peel,freshly grated
  • 2tbspfresh lime juice
  • 2tbspextra virgin olive oil
  • 1tbspdijon mustard
  • ¾tspkosher salt

For Garnish:

  • peanut oil,as needed
  • ½cupall purpose flour
  • 4medium shallots,thinly sliced
  • 3long hot red chilies,chopped and seeded
  • ½tspkosher salt

For Steak and Salad:

  • 2lbsskirt steak
  • 1tspkosher salt
  • 2limes
  • 1tbspextra virgin olive oil
  • 3buncheswatercress
  • 1cupfresh chervil leaves
  • sea salt,to taste



  1. In a medium bowl, whisk together shallots, lime peel and juice, olive oil, mustard, and salt. Whisk to combine.


  1. In a medium deep saucepan, heat 1-inch peanut oil to 325 degrees F. While oil heats, divide flour between 2 bowls. Toss shallots in 1 bowl and chilies in the other.

  2. Shake excess flour from shallots and fry in batches for 3 to 4 minutes until golden and crisp. Remove with a slotted spoon to a paper towel–lined cookie sheet. Repeat with chilies. Sprinkle with salt.

Steak and Salad:

  1. Preheat a grill or stovetop grill pan to medium-high. Sprinkle steak on both sides with salt. Cook 2 to 3 minutes per side for medium-rare.

  2. Remove to a large bowl and squeeze juice from lime halves over steak; drizzle with oil. Let stand while preparing salad.

  3. In a large bowl, gently toss watercress, chervil, dressing, and a pinch of crushed sea salt. Remove steak to a cutting board, reserving juices in a bowl. Thinly slice steak. Place ½ of the salad on a serving platter.

  4. Top with ½ of sliced steak. Reserve a small amount of salad to garnish the top, and repeat with the remaining salad and steak. Whisk reserved juices in a bowl and add salt to taste. Drizzle juices over salad. Sprinkle with shallots and chilies.

  5. Serve and enjoy.


  • Calories: 362.62kcal
  • Fat: 23.05g
  • Saturated Fat: 6.99g
  • Trans Fat: 0.78g
  • Monounsaturated Fat: 12.06g
  • Polyunsaturated Fat: 2.32g
  • Carbohydrates: 15.28g
  • Fiber: 2.49g
  • Sugar: 3.40g
  • Protein: 25.77g
  • Cholesterol: 73.71mg
  • Sodium: 546.55mg
  • Calcium: 85.14mg
  • Potassium: 611.45mg
  • Iron: 3.44mg
  • Vitamin A: 97.72µg
  • Vitamin C: 36.93mg
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