This Grilled Skirt Steak with Watermelon Salsa screams summer with its bright colors and flavors. Easy enough to make for a weeknight, but perfect for company too.
Cooking in the summer is so easy. When it’s too hot to cook I usually send the hubby to sweat it out over the grill. Making a fresh salsa with whatever is in season really takes it over the top. I love using fresh seasonal fruit and herbs that I grow on the porch. Drizzle it with a squeeze of lime, add salt and pepper and you are good to go.
This watermelon salsa can be used in so many ways, in fact, I could have just eaten it straight up. Try it with tortilla chips, cinnamon pita chips or on top of a power bowl. Serve it alongside grilled fish, lemon chicken or pork tenderloin. OR layer it in a bowl with yogurt! The perfect snack. 
My advice to you is to make two skirt steaks and have one in the fridge for salads and lettuce wraps for lunch. All I did was sprinkle it with cumin and sea salt. My kids prefer it with a little smokey flavor like this. I love having protein ready in the fridge and it helps to keep me on track during the week. Although, when my kids find it all bets are off.
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Grilled Skirt Steak with Watermelon Salsa
- Total Time: 20 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Fire up the grill for this summery steak dinner!
Sweet watermelon salsa perfectly complements the savory grilled steak.
Ingredients
- 1 lbs (454 g) skirt steak
- 1 cups (237 ml) watermelon
- 1 tbsp jalapeno
- 1/2 lime
- 2 tbsp chopped cilantro
- 1 tsp cumin
- 1 tsp sea salt
- 1/4 tsp pepper
Instructions
- Preheat grill to medium-high (approximately 375-400°F or 190-204°C).
- Season skirt steak on both sides with cumin, salt, and pepper.
- Place skirt steak on the grill and cook for 4-5 minutes per side for medium-rare.
- Make the salsa: Toss watermelon, jalapeños, and cilantro with a squeeze of lime.
- Add salt to taste.
Notes
- For optimal tenderness, thinly slice the skirt steak against the grain after grilling.
- If you don’t have fresh jalapeño, you can substitute 1/4 teaspoon of red pepper flakes for a spicier kick.
- Store leftover steak and salsa separately in airtight containers in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Latin
Nutrition
- Serving Size: 6 oz
- Calories: 450
- Sugar: 10
- Sodium: 300
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 20
- Fiber: 2
- Protein: 35
- Cholesterol: 80
Frequently Asked Questions
What spices should I use to season the skirt steak?
You should sprinkle the skirt steak with cumin and sea salt for flavor.
How can I use the watermelon salsa besides serving it with steak?
The watermelon salsa can be enjoyed with tortilla chips, on top of a power bowl, or layered with yogurt.
Can I use a different fruit for the salsa if watermelon isn’t available?
Yes, you can substitute with any fresh seasonal fruit to create a salsa that complements the steak.
