Skirt Steak and Grilled Vegetable Salads

Recipe from Cristen Clark, Food & Swine

Skirt Steak and Grilled Vegetable Salads

Servings: 4

Ingredients

  • 1–1½ pounds skirt steak
  • 2 teaspoons seasoned salt of choice
  • 1 teaspoon chili powder
  • ½ teaspoon dried oregano leaves
  • 2 tablespoons vegetable oil
  • 1 large red onion, peeled and cut into 8 wedges
  • 2 small or one large bell pepper(s)
  • 2 large or 3 small ears of sweet corn, shucked and silks removed
  • Salt and pepper to taste
  • 6–8 cups chopped lettuce, baby red leaf and arugula (or romaine, spring mix or combination)
  • 1½ cups cherry tomatoes, halved
  • 1 avocado peeled, sliced or chopped in bite sized pieces
  • ¼ cup chopped fresh herbs (a combination of parsley and chives)
  • ½ cup queso fresco or feta cheese, crumbled
  • Southwest salad dressing of choice

Preheat the grill to medium-high heat. Sprinkle seasoned salt, chili powder and oregano leaves over the skirt steak. Brush oil on the onion slices, bell pepper and sweet corn, then season with salt and pepper. 

Place the steak and vegetables on the grill. Flip the steak after 5 minutes and rotate the vegetables. Continue grilling for another 4 to 5 minutes. When the steak reaches an internal temperature of 140 degrees F, remove it from the heat and let it rest. Remove the vegetables when they are lightly charred and softened. Cut the bell pepper into 1- to 2-inch pieces and slice the corn kernels off the cob. 

Meanwhile, arrange the lettuce, grilled corn, grilled peppers, grilled onions, cherry tomatoes and avocado on a platter. Slice the steak thinly against the grain and place it on top. Garnish with fresh herbs, cheese and your choice of salad dressing. Serve immediately.

Makes 4 salads.