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Marinated Skirt Steak Topped with Salad

Makes: 8  servings Prep 15 mins Start to Finish 45 mins
Marinated Skirt Steak Topped with Salad


  • 2 1/2 pounds  skirt steak
  • 2 tablespoons  minced garlic
  • 5 tablespoons  red wine vinegar
  • 6 tablespoons  extra-virgin olive oil plus additional for brushing
  • 1 tablespoon  plus 1 teaspoon Dijon mustard
  • 7 cups  assorted lettuces
  • 1 cup  grape tomatoes, halved
  • 1/4 cup  capers


1. Rinse and pat meat dry. Combine garlic, 3 tablespoons vinegar, and 1 tablespoon oil in a resealable plastic bag, seasoning with salt and pepper. Add beef and seal bag. Shake and rub bag to distribute marinade evenly. Let stand at room temperature 20 minutes.

2. Whisk together mustard and remaining 2 tablespoons vinegar in a small bowl. Salt and pepper to taste. Add remaining 5 tablespoons oil in a slow stream, whisking until thickened and emulsified. Combine lettuce, tomatoes, and capers in another bowl.

3. Preheat grill about 5 minutes. Cook steaks on a lightly oiled rack over high heat, turning once, until medium rare, about 5 minutes, depending on thickness. Transfer to a plate and let stand 10 minutes. Meanwhile, drizzle vinaigrette over salad, tossing to combine.

4. Cut steak into slices and serve topped with salad. Makes 8 servings.

Nutrition Facts

  • Servings Per Recipe 8
  • cal.(kcal)290,
  • Fat, total(g)20,
  • chol.(mg)52,
  • sat. fat(g)6,
  • carb.(g)4,
  • fiber(g)1,
  • pro.(g)24,
  • sodium(mg)326,
  • Percent Daily Values are based on a 2,000 calorie diet