Labor day is upon us! Grilled Skirt Steak with Tomato Salad will make you feel like like a champion at any BBQ’s or cook-outs this weekend!
Someone recently asked me for my most favorite steak recipe of all times. It required a decent amount of thinking as we have a TON of incredible steak recipes here on WGC. But this Grilled Skirt Steak with Tomato Salad was my OG. I used to make this for my clients when I was a private chef on a weekly basis. It was frequently the star of the show for their Sunday night dinner parties and I’ve been making it ever since.
Inspired by one of the dishes served at my wedding, this marinated skirt steak is packed with tons of flavor from the marinade, grilled to perfection and then topped with a super simple green salad and cherry tomato salad that makes the perfect compliment to the steak. If you’re lucky enough to find Hanger Steak at the market you can use instead! In fact, the marinade works perfectly on any cut of steak… but skirt and hanger steak are both perfect for entertaining as you can slice it up and allow people to serve themselves.
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 Time 2 hrs
Cook Time 12 mins
Total Time 2 hrs 12 mins
Course Main Course
For the Steak + Marinade
- 2 pounds hanger or skirt steak
- 1/3 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
- 1/3 red onion thinly sliced
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.
Photo Credit: Matt Armendariz
Food Styling Credit: Adam Pearson
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