Description
Flavorful grilled skirt steak marinated in a zesty lime and chili sauce, served over a fresh salad. Pair with a glass of Beaujolais for a perfect meal.
Ingredients
Units
Scale
- 1/4 cups (60 ml) vegetable oil
- Juice of one lime
- 1 tbsp (15 ml) sherry vinegar
- 1 clove garlic
- 1/2 shallot
- 1 tsp ancho chili powder
- 1 tsp soy sauce
- 1/2 tsp fine sea salt
- 1 1/2 lbs (700 g) skirt steak
- 1/2 baguette
- 4 handfuls salad greens
- 1 pint (473 ml) cherry or grape tomatoes
- 1 cucumber
- 1/2 small red onion
- 2 avocados
- Extra-virgin olive oil
- Balsamic Glaze
- Flaky sea salt and freshly ground black pepper
Instructions
- In a large zip-top bag or a 9×12 glass baking dish, stir together the vegetable oil, lime juice, sherry vinegar, garlic, shallot, chili powder, soy sauce, and salt. Place steak in bag or dish and coat well with marinade. Marinate for two hours at room temperature or 8 hours in the fridge, flipping once if possible.
- Heat a gas grill to high (the hotter the better) or prepare a charcoal grill for direct heat.
- Remove steak from marinade and shake off any excess liquid, then grill each side for a few minutes, until the outside is nicely seared and the internal temperature reaches 130°F (54°C) (check with an instant-read thermometer) for medium-rare.
- Remove steak to a cutting board and let rest for 5 to 10 minutes.
- Place baguette slices on the grill in the coolest spot and toast very briefly, flipping once, to crisp the outside and get some grill marks. Set aside.
- Arrange some greens, tomatoes, cucumber, red onion, and avocado in each of four bowls.
- Slice the steak thinly against the grain and top each bowl with a generous serving.
- Drizzle salads with olive oil and balsamic glaze. Sprinkle with flaky salt and pepper and serve.
Notes
- For a deeper flavor, marinate the steak overnight in the refrigerator.
- If you don’t have sherry vinegar, substitute red wine vinegar or apple cider vinegar.
- To prevent the avocado from browning, add it to the salad just before serving.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: French-Inspired
Nutrition
- Serving Size: 1 large salad
- Calories: 600
- Sugar: 5
- Sodium: 600
- Fat: 35
- Saturated Fat: 8
- Unsaturated Fat: 22
- Carbohydrates: 30
- Fiber: 5
- Protein: 40
- Cholesterol: 100