Grilled Skirt Steak with Herb Salad

Grilled Skirt Steak with Herb Salad
Grilled Skirt Steak with Herb Salad
This steak is seasoned simply with salt and pepper and served with a light herb salad with a whole grain mustard and honey dressing.Farideh Sadeghin

One of my favorite cuts of beef is skirt steak, a long, flat piece of meat found on the cow's breast plate. Because it cooks quickly and has a lot of flavor—I only ever season it with salt and pepper—I turn to it often for weeknight cooking or when I'm in need of a quick main to serve to friends. Here, it pairs perfectly with a light herb salad with a whole grain mustard and honey dressing. Farideh Sadeghin, test kitchen director

Grilled Skirt Steak with Herb Salad
Quick cooking and flavorful, skirt steak makes a great weeknight main when paired with a light herb salad.
Yield: serves 4

Ingredients

  • 1 lb. skirt steak
  • 14 cup olive oil
  • Kosher salt and freshly ground black pepper, to taste
  • 2 tbsp. whole grain mustard
  • 1 tbsp. honey
  • 12 cup fresh dill sprigs
  • 12 cup mint leaves
  • 12 cup watercress
  • 1 bulb fennel, thinly sliced

Instructions

  1. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium. (Alternatively, heat a cast-iron grill pan over medium-high heat.) Toss steak with 2 tbsp. oil, salt, and pepper and grill, flipping once, until charred on the outside and cooked until desired doneness, about 4 minutes for medium-rare. Transfer steak to a cutting board and let rest 10 minutes before slicing. Meanwhile, whisk remaining oil, mustard, and honey; toss with herbs and fennel and serve with steak.