Healthy Grilled Skirt Steak Salad

Makes 4-6 servings


  • 1 lb skirt steak
  • 1 Tbsp kosher salt
  • 1 Tbsp olive oil
  • Freshly ground black pepper (to taste)
  • 1 bunch baby arugula, washed and dried
  • ½ pint grape tomatoes, halved
  • 10 tortilla chips, broken into strips


  • ½ cup olive oil
  • ¼ cup lime juice
  • ½ cup packed cilantro leaves
  • ¼ tsp Kosher salt
  • ½ fresh jalapeno, seeded (keep seeds for an extra kick)
  • 1 clove garlic


  • Salt skirt steak liberally on both sides and let sit at room temperature while preparing the grill or frying pan.
  • Brush steak with olive oil and season with black pepper on both sides.
  • Grill steak over high heat until deeply browned on both sides, 3 to 5 minutes per side.
  • Remove to a cutting board and let rest for 10 minutes.
  • Slice into 3 to 4 inch portions with the grain, then slice against the grain into ¼ inch strips.
  • To make the dressing, place extra-virgin olive oil, lime juice, cilantro, ½ teaspoon salt, jalapeno, and garlic in a blender. Puree until combined and cilantro, jalapeno, and garlic are thoroughly chopped. Set aside.
  • Lay arugula on a large platter. Top with tomatoes, tortilla chips, skirt steak, and cilantro-lime dressing and serve.

Fueling Tips:

  • Dressing can be replaced with a herb chimichurri, keep the jalapeno for heat!
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