Dinner
Skirt Steak with Gremolata and Garden Veggie Salad
This meal looks fancy, but it comes together faster than you’d think—and it’s packed with bright, fresh flavors that scream summer. If you’re looking for something light but satisfying, this is your summer dinner go-to.
Skirt Steak with Summer Veggie Salad
This meal looks fancy, but it comes together faster than you’d think—and it’s packed with bright, fresh flavors that scream summer. If you’re looking for something light but satisfying, this is your summer dinner go-to.
Ingredients
For the Steak
- 1–1.5 lbs skirt steak
- 2 tbsp olive oil
- Juice of 1 lime
- 2 cloves garlic, minced
- 1 tsp cumin
- Salt and pepper to taste
For the Veggie Salad
- 1 cup cherry tomatoes, halved
- 1 cup grilled or fresh corn (cut off the cob or thawed from frozen)
- 1/2 cucumber, chopped
- 1/4 red onion, thinly sliced
- 1 avocado, diced
- 1 tbsp olive oil
- Juice of 1/2 lime
- Salt and pepper
For the Gremolata
- 1 cup fresh parsley (or mix with cilantro)
- 2 cloves garlic
- 2 tbsp red wine vinegar
- Juice of 1/2 lemon
- 1/3 cup olive oil
- Pinch of red pepper flakes
- Salt and pepper to taste
Instructions
- In a bowl or bag, combine olive oil, lime juice, garlic, cumin, salt, and pepper. Add the skirt steak and marinate for at least 30 minutes (up to 4 hours).
- In a food processor or blender, pulse parsley, garlic, red wine vinegar, lemon juice, red pepper flakes, salt, and pepper. Slowly drizzle in olive oil until combined but still textured. Adjust seasoning to taste. Set aside.
- Heat a grill or cast iron skillet over high heat. Sear skirt steak for 3–4 minutes per side for medium-rare. Let rest for 5–10 minutes, then slice against the grain.
- In a bowl, toss cherry tomatoes, corn, cucumber, red onion, and avocado with olive oil and lime juice. Season with salt and pepper.
- Plate sliced steak with the veggie salad. Spoon gremolata over the top.