What is the best way to cook Grilled Skirt Steak with Grated Tomato Salsa?

The best way to prepare Grilled Skirt Steak with Grated Tomato Salsa is by using high heat on a grill or grill pan. Skirt steak cooks quickly, usually within 3–4 minutes per side. High heat ensures a nice char on the outside while keeping the inside juicy. Always let the steak rest before slicing to retain its juices.

Can I make Grilled Skirt Steak with Grated Tomato Salsa ahead of time?

Yes, parts of Grilled Skirt Steak with Grated Tomato Salsa can be prepared in advance. The grated tomato salsa can be made a few hours ahead and stored in the refrigerator. However, it’s best to grill the steak fresh for optimal flavor and texture. If needed, you can reheat the steak gently without overcooking it.

How do I keep skirt steak tender in Grilled Skirt Steak with Grated Tomato Salsa?

To ensure tenderness in Grilled Skirt Steak with Grated Tomato Salsa, avoid overcooking the meat and always slice it against the grain. Letting the steak rest after grilling also helps redistribute the juices, making each bite more tender and flavorful.

What can I serve with Grilled Skirt Steak with Grated Tomato Salsa?

Grilled Skirt Steak with Grated Tomato Salsa pairs well with a wide range of sides such as grilled vegetables, roasted potatoes, rice, or a fresh green salad. You can also serve it in tacos, wraps, or alongside crusty bread to soak up the delicious tomato salsa.

Grilled Skirt Steak with Grated Tomato Salsa Easy Recipe

Name: Grilled Skirt Steak with Grated Tomato Salsa
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1.5 lbs skirt steak; 1 teaspoon salt; 1/2 teaspoon black pepper; 4 medium ripe tomatoes (about 1.5 lbs); 2 cloves garlic, minced; 2 tablespoons olive oil; 1 tablespoon red wine vinegar (or lemon juice); 1 small shallot, finely chopped; 2 tablespoons fresh parsley or basil, chopped; 1/4 teaspoon additional salt (for salsa); 1/4 teaspoon black pepper (for salsa)

Description

Grilled Skirt Steak with Grated Tomato Salsa is a quick and flavorful dish featuring juicy, charred steak topped with a fresh, tangy tomato salsa made from grated ripe tomatoes, herbs, and garlic.

Ingredients

Scale

1.5 lbs skirt steak
1 teaspoon salt
1/2 teaspoon black pepper
4 medium ripe tomatoes (about 1.5 lbs)
2 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon red wine vinegar (or lemon juice)
1 small shallot, finely chopped
2 tablespoons fresh parsley or basil, chopped
1/4 teaspoon additional salt (for salsa)
1/4 teaspoon black pepper (for salsa)

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Instructions

Pat the skirt steak dry and season both sides evenly with salt and black pepper. Let it rest at room temperature for 20 minutes.
Cut the tomatoes in half and grate them using a box grater into a bowl, discarding the skins.
Add minced garlic, chopped shallot, olive oil, and red wine vinegar to the grated tomatoes and mix well.
Season the salsa with salt and pepper, then stir in the chopped fresh herbs. Let it sit to develop flavor.
Preheat a grill or grill pan over high heat and lightly oil the grates.
Grill the skirt steak for 3–4 minutes per side until nicely charred and cooked to desired doneness.
Remove the steak from the grill and let it rest for 5–10 minutes.
Slice the steak thinly against the grain.
Transfer to a serving plate and spoon the grated tomato salsa over the top.
Serve immediately while warm.

Notes

Always slice skirt steak against the grain for maximum tenderness.
Use ripe, in-season tomatoes for the best flavor in the salsa.
Do not overcook the steak; medium-rare to medium is ideal.
Let the steak rest before slicing to retain juices.
The salsa can be made a few hours ahead and refrigerated.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Main Course
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 350 kcal
Sugar: 4 g
Sodium: 420 mg
Fat: 20 g
Saturated Fat: 6 g
Unsaturated Fat: 12 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 32 g
Cholesterol: 85 mg