Citrus Marinated Skirt Steak Salad
- Total time
- 30 min
- Serves
- 4
Ingredients
- 1 to 1.5 lbs. skirt steak
- 3 garlic cloves (minced)
- 2 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar
- juice of 1 navel orange
- 2 tablespoons chopped oregano
- 2 tablespoons chopped mint
- 1 teaspoon fine sea salt
- 1 teaspoon ground cumin
- 1 teaspoon ground black pepper
- 3 tablespoons extra virgin olive oil
- 2 tablespoons red wine vinegar
- juice of 1/2 lemon (about 2 tablespoons)
- 1 tablespoon maple syrup
- 1/2 teaspoon dried oregano
- salt & black pepper (to taste)
- 5 oz baby arugula (about 5-6 cups)
- pickled onions
- crumbled feta cheese (or goat cheese)
- fresh cilantro (chopped)
- baby cucumbers (thinly sliced)
Steps
- 1
Preheat grill to 450F to 500F.
- 2
To marinate the skirt steak, combine all ingredients together in a resealable bag. Massage the skirt steak in the marinade for 30 seconds, then place in the fridge for 30 minutes.
- 3
Prep the vinaigrette by combining all ingredients in a large glass. Whisk until smooth. Set aside.
- 4
Using kitchen tongs, add the marinated skirt steak directly onto the preheated grill racks to cook 3-5 minutes on each side (total of 6-10 minutes). Remove from heat to rest at least 5 minutes before slicing into thin strips.
- 5
In a large bowl, gently toss the arugula in the vinaigrette. Divide out between the serving plates. Top with the pickled onions, crumbled feta, thinly sliced cucumbers, and chopped cilantro. Distribute the sliced steak to serve immediately.
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