Grilled Skirt Steak Salad w/ Cilantro Lime Dressing

I rarely buy steak to prepare at home, I leave that to the professionals when I am craving red meat.

It's too risky to buy a $20. piece of steak and ruin it on the grill (as I often do). I know my limitations....I leave the grilling to the NY steakhouses or the BBQ masters.

But a skirt steak, I can't ruin. It's the perfect cut of meat and gets a bad rap.
I think it's better than a boring, no flavor, no fat, filet mignon anyday, and it's a lot less pricey.

It's a cut from the diaphragm of the cow (like a hanger steak), and is very thin and flat so it needs little time cooking and very little fuss.

The rules are:

* season the meat liberally w/ kosher salt & pepper. Sear on the grill 3 minutes on each side at the highest heat. You want to lock in those juices and make a nice crust.

* always let the meat rest for 5 minutes so the juices distribute and you have a perfect medium rare steak.

* always slice across the grain.

You will have the perfect steak every time. Great in fajitas or on top of this delicious arugula salad.

I tossed sliced avocado with garden picked cherry tomatoes with the steak and drizzled on a delicious cilantro lime dressing. Don't forget to season everything with some sea salt at the end.

It makes a great, simple summer dinner.

Cilantro Lime Dressing

1 cup packed cilantro
1/2 cup extra-virgin olive oil
1/4 cup lime juice
zest of a lime
1/4 cup orange juice
1/2 teaspoon salt
1/2 teaspoon pepper
Pinch of minced garlic (I used half of a clove)

Puree cilantro, olive oil, lime juice, orange juice, salt, pepper and garlic in a blender or food processor until smooth.

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Ciao Chow Linda said…
Stacey - I never think to buy skirt steak, but your description and recipe has me wanting some for tonight's dinner. Love the addition of avocado and the cilantro lime dressing.
Foodiewife said…
People who give skirt steak a bad rap, just don't know how to cook it right. I love it marinated with Asian or Latin flavors, too. As a salad, you've showcased it beautifully. We're on the same wavelength. I just posted a Tuscan grilled rib-eye with orange citrus. I love grilling season! PS: Try Flat-iron steak, sometime. It's as tender as fillet mignon at a fraction of the cost.
Gourmet Goddess said…
I agree with everything you have written , skirt steak is very flavourful because of the bits of fat it has through it , however flank steak is the family favourite and I have yet to mess that up.

Whether you for simple marinade, asian , mediterranean or mexican it is always a winner and allt he rules you spelled out , resting ( critical) cutting across the grain ( critical) make for a wonderful and very versatile meal.

Lisa said…
Looks delicious, perfect for summer.
TheJimBar said…
Stac, This is one of my recent skirt steak favorite recipes. Skirt topped with Bread Crumbs and Bagna Cauda sauce. Restaurant Depot has great peeled skirts for like $5/lb. We stock up on them for the freezer for summer grilling. Think you posted a veggie or something with Bagna Cauda in the past.
Here's the skirt recipe:

Oui Chef said…
True words of wisdom if ever I've heard any. Love hangers and skirts (though you can keep your skirt hangers, I have no use for them). Quick and flavorful are what these steaks are all about, and alongside a salad like this one....perfection!
I can't stand filet mignon, never ever eat it, but this, I love for steak taco, love your dressing!
Anonymous said…
Triple num!
Ann from IL said…
Sorry, didn't put my name. It's me!!
kellypea said…
Skirt steak is wonderful -- it's perfect for this salad. We use it for carne asade here along with flank steak. Both are great. Love this salad and the dressing!