Description
Juicy, grilled skirt steak topped with a vibrant, fresh grated tomato salsa. A rustic yet elegant dish that balances smoky, savory, and tangy flavors — perfect for summer grilling.
Ingredients
Scale
- 1 ½ pounds skirt steak
- 3 tablespoons olive oil (divided)
- 2 garlic cloves, minced
- 4 medium ripe tomatoes, grated
- 1 tablespoon red wine vinegar
- 1 tablespoon lemon juice (optional)
- 1 teaspoon salt (plus more to taste)
- ½ teaspoon black pepper
- 2 tablespoons fresh parsley or basil, chopped (optional)
Instructions
- Heat grill or grill pan over high heat.
- In a bowl, combine 2 tablespoons olive oil, salt, and pepper. Rub mixture onto skirt steak and let sit for 30 minutes at room temperature.
- Grate tomatoes into a bowl, discarding skins. Stir in remaining 1 tablespoon olive oil, garlic, vinegar, lemon juice (if using), and a pinch of salt.
- Grill steak for 3–4 minutes per side or until desired doneness.
- Let steak rest for 5–10 minutes, then slice thinly against the grain.
- Spoon tomato salsa over sliced steak and garnish with herbs.
- Serve warm with sides or bread.
Notes
- Use very ripe tomatoes for the best salsa flavor.
- Always slice skirt steak against the grain for tenderness.
- Let the steak rest before slicing to retain juices.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mediterranean-Inspired
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 330
- Sugar: 3g
- Sodium: 450mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 85mg
Keywords: grilled skirt steak, tomato salsa steak, summer grilling, beef dinner, gluten-free steak