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Monday, November 05 2012

Lettuce, tomatoes, and capers form the simple salad base for the marinated steak in this recipe.


Marinated Skirt Steak Topped with Salad
Recipe from 
Servings: 8 servings
Prep Time: 15 mins
Total Time: 45 mins
    2-1/2  pounds  skirt steak
     tablespoons  minced garlic
     tablespoons  red wine vinegar
     tablespoons  extra-virgin olive oil plus additional for brushing
     tablespoon plus 1 teaspoon  Dijon mustard
     cups  assorted lettuces
     cup  grape tomatoes, halved
    1/4  cup  capers
Rinse and pat meat dry. Combine garlic, 3 tablespoons vinegar, and 1 tablespoon oil in a resealable plastic bag, seasoning with salt and pepper. Add beef and seal bag. Shake and rub bag to distribute marinade evenly. Let stand at room temperature 20 minutes.
Whisk together mustard and remaining 2 tablespoons vinegar in a small bowl. Salt and pepper to taste. Add remaining 5 tablespoons oil in a slow stream, whisking until thickened and emulsified. Combine lettuce, tomatoes, and capers in another bowl.
Preheat grill about 5 minutes. Cook steaks on a lightly oiled rack over high heat, turning once, until medium rare, about 5 minutes, depending on thickness. Transfer to a plate and let stand 10 minutes. Meanwhile, drizzle vinaigrette over salad, tossing to combine.
Cut steak into slices and serve topped with salad. Makes 8 servings.
nutrition information
Per serving: Calories 290, Total Fat 20 g, Saturated Fat 5.5 g, Cholesterol 52 mg, Sodium 326 mg, Carbohydrate 4 g, Fiber 1 g, Protein 24 g. Daily Values: Vitamin A 0%, Vitamin C 0%, Calcium 0%, Iron 0%. Percent Daily Values are based on a 2,000 calorie diet 
Posted by: Send a Meal AT 10:02 am   |  Permalink   |  Email