Grilled Skirt Steak and Veggie Salad

August 3, 2015
Grilled Skirt Steak & Veggie Salad - Grilled skirt steak, along with the freshest summer veggies .. this salad is pure summer on a plate

Happy Monday!

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I hope this summer morning finds you happy and caffeinated, or at least well on your way to both.

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Grilled Skirt Steak & Veggie Salad - Grilled skirt steak, along with the freshest summer veggies .. this salad is pure summer on a plate

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Grilled Skirt Steak & Veggie Salad - Grilled skirt steak, along with the freshest summer veggies .. this salad is pure summer on a plate

This weekend, things from the grill were on the menu.  It's such a great excuse to enjoy the long, warm days, escape the kitchen, and have something cold and fizzy while being home together

If there was anything made for the grill, it has to be a steak.

One of our favorite cuts of beef is the skirt steak, the long, flat piece of meat found on the cow's breastplate.  Because it cooks quickly and has a lot of flavors, it really only needs minimal amounts of seasoning.  The open flame of the grill gives it a beautiful crust and adds strong hints smokiness

Grilled veggies from our CSA and it was pure summer on a plate



~ Adapted from Fine Cooking

Grilled Skirt Steak and Veggie Salad


  • Steak
  • 2 Tbsp olive oil
  • 2 cloves garlic, smashed
  • 3 (4-inch) sprigs fresh rosemary, bruised with the dull side of a knife
  • 3 sprigs fresh thyme, bruised with the dull side of a knife
  • kosher salt + freshly ground black pepper
  • 1 ½ lb skirt steak, trimmed of excess surface fat

  • Veggies
  • 3 Tbsp chopped fresh basil
  • 3 Tbsp olive oil
  • 2 Tbsp balsamic vinegar
  • 1 Tbsp chopped fresh flat-leaf parsley
  • 2 cloves garlic, minced
  • kosher salt and freshly ground black pepper
  • 2 red bell peppers, seeded and quartered
  • 2 small yellow summer squash, sliced on a sharp diagonal ½" thick
  • 2 small zucchini, sliced on a sharp diagonal ½" thick
  • 2 ears of corn, husked
  • 1 cup cherry tomatoes, preferably a mix of colors, halved
  • 2 scallions, thinly sliced on a diagonal
  • flaky sea salt, optional


  • Marinate the steak
  • Combine the oil, garlic, rosemary, thyme, ½ tsp. salt, and ½ tsp. pepper in a zip-top bag large enough to hold the steak.
  • Add the steak and marinate for at least 1 hour at room temperature, or up to 6 hours in the refrigerator

  • Grill the Steak and Veggies
  • Prepare a medium-high (400°F to 475°F) gas or charcoal grill fire.
  • Meanwhile, in a small bowl, combine 2 Tbs. of the basil and 1 Tbs. of the oil with the vinegar, parsley, and garlic. Season with salt and pepper and set aside.
  • Brush the peppers, squash, zucchini, and corn with 1 Tbs. oil and season generously with salt and pepper.
  • Grill, turning occasionally, until tender with nice grill marks, 10 to 15 minutes.
  • Arrange all but the corn on a large platter and drizzle with the vinaigrette.
  • Remove the steak from the marinade, cut into manageable pieces for grilling, if you like, season generously with salt and pepper, and grill, flipping once until grill marks form on both sides and cooked to your liking, about 3 minutes per side for medium-rare (135°F).
  • Transfer to a cutting board and let rest for 5 minutes.
  • Cut the corn from the cob and transfer to a medium bowl. Add the tomatoes and the remaining 1 Tbs. oil and 1 Tbs. basil. Season with salt and toss gently.
  • Spoon half of the corn and tomato mixture over the other vegetables.
  • Slice the steak with the grain into 4- to 5-inch pieces, then slice thinly against the grain and arrange over the vegetables.
  • Scatter the remaining corn and tomatoes over the steak. Sprinkle with the scallions and sea salt, if using, and serve.
Serves: 6
Nutrition + Show
Calories 350
Total Fat 17.1g
Saturated Fat 6g
Carbohydrates 8g
Fiber 2.6g
Sugars 6g
Protein 27.4g
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