Skirt Steak Salad With Cilantro-Lime Dressing Recipe

By
Joshua Bousel
a photo of Joshua Bousel, a Contributing Writer at Serious Eats
Joshua Bousel
Joshua Bousel is a Serious Eats old-timer, having started sharing his passion for grilling and barbecue recipes on the site back in 2008. He continues to develop grilling and barbecue recipes on his own site, The Meatwave, out of his home base of Durham, North Carolina.
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Updated Aug. 30, 2018
20110610-156015-skirt-steak-salad.jpg

Skirt steak sits on a bed of a baby arugula, grape tomatoes, and tortilla chips, which is then topped with a cilantro-lime dressing for a simple, yet incredibly flavorful salad.

Recipe Details

Skirt Steak Salad With Cilantro-Lime Dressing Recipe

Active 45 mins
Total 60 mins
Serves 4 servings

Ingredients

For the Dressing:

  • 1/2 cup extra-virgin olive oil

  • 1/4 cup lime juice

  • 1/2 cup packed cilantro leaves

  • 1/2 teaspoon kosher salt

  • 1/2 jalapeño, seeded

  • 1 clove garlic

For the Steak:

  • 1 pound skirt steak

  • 1 tablespoon kosher salt

  • 1 tablespoon olive oil

  • Freshly ground black pepper

  • 1 bunch baby arugula, washed and dried

  • 1/2 pint grape tomatoes, halved

  • Handful of tortilla chips, broken into strips

Directions

  1. To make the dressing, place extra-virgin olive oil, lime juice, cilantro, 1⁄2 teaspoon salt, jalapeno, and garlic in the jar of a blender. Puree until combined and cilantro, jalapeno, and garlic are thoroughly chopped. Set aside.

  2. Salt skirt steak liberally on both sides and let sit at room temperature while preparing the grill. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and spread the coals evenly over entire surface of coal grate. Alternatively, set all the burners of a gas grill to high heat. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Brush steak with olive oil and season with black pepper on both sides. Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side. Remove to a cutting board and let rest for 10 minutes. Slice into 3 to 4 inch portions with the grain, then slice against the grain into 1/4-inch strips.

  3. Lay arugula on a large platter. Top with tomatoes, tortilla chips, skirt steak, and cilantro-lime dressing and serve.

Special equipment

Grill

This Recipe Appears In

Nutrition Facts (per serving)
527 Calories
45g Fat
10g Carbs
23g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 527
% Daily Value*
Total Fat 45g 57%
Saturated Fat 9g 47%
Cholesterol 51mg 17%
Sodium 1208mg 53%
Total Carbohydrate 10g 4%
Dietary Fiber 2g 6%
Total Sugars 2g
Protein 23g
Vitamin C 19mg 96%
Calcium 77mg 6%
Iron 3mg 18%
Potassium 552mg 12%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)