Grilled Skirt Steak Salad with Creamy Avocado Dressing

Total Recipe Time: 35 to 40 minutes

Makes 6 Servings


Cooking Process

  1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
  4. Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.

Nutrition information per serving: 31 calories; 19 g fat (6 g saturated fat; 11 g monounsaturated fat); 49 mg cholesterol; 574 mg sodium; 12 g carbohydrate; 5.3 g fiber; 24 g protein; 5.1 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.9 mg iron; 16.3 mcg selenium; 5.6 mg zinc.

Cook's Tip: The dressing may be prepared up to 1 day ahead. Cover and refrigerate. Any leftover dressing makes a delicious topping for a bowl of spicy chili.

Recipe courtesy The Beef Checkoff