Grilled skirt steak pairs nicely with the creaminess from the avocado in this dressing. The salad is healthy, delicious and filling.
Grilled Skirt Steak Salad with Creamy Avocado Dressing
Servings
4 Servings
Ingredients
- 1-1/2 pounds beef skirt steak cut into 4 to 6-inch pieces, Salt
- 8 cups mixed salad greens 2 large tomatoes, cut into wedges
- 1 cup thinly sliced red onion 1/2 cup pimento-stuffed green olives
- Marinade:1/4 cup fresh lime juice
- 1 tablespoon minced garlic 1 tablespoon chili powder
- Dressing:1 medium ripe avocado coarsely chopped
- 3/4 cup water 1/4 cup fresh lime juice
- 1 peeled clove garlic 1/2 teaspoon salt
Instructions
- 1 Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat.2 Close bag securely and marinate in refrigerator 6 hours or as long as overnight.3 Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.4 Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.5 Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices.6 Drizzle with half the dressing. Serve with remaining dressing, as desired.
- Source: www.beefitswhatsfordinner.com
For sure.
BS”D
In Israel, what is a skirt steak?
I would also like to know what a skirt steak is. I’ve never heard of the term before.
It is a tender cut that is usually pretty salty, kind of like a hanger steak, but I don’t know the details of where it comes from.
I don’t think they offer this exact cut in Israel, but any steak that is good for grilling and slicing on a salad will work.
I found out this info on Skirt Steak for you, but you really should just use any steak that is good for on top of salad. Skirt steak is either called “sarefet” (diaphragm) or “michseh lev.” it’s a specialty item, so it’s not readily available, but a good butcher may be able to source or cut it for you. It is not one of the numbered cuts.
Can this be broiled instead?