Grilled Skirt Steak with Herb Salad

  • Serves

    serves 4


By Farideh Sadeghin

Published on April 13, 2015

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


  • 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


Step 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.

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