Grilled Salad with Skirt Steak

Grilled Salad with Skirt Steak


  • 1lb Skirt Steak
  • 1 Red Bell Pepper (Cut in large pieces, This makes grilling easier. You can slice it smaller before serving.)
  • 1 Yellow Bell Pepper (Cut in large pieces)
  • 1 Zucchini (cut in 1/2 inch slices)
  • 2 heads Romaine Lettuce (cut in half, length wise.)
  • 3 Portabella Mushrooms
  • 1/2 cup Extra Virgin Olive Oil (For your Marinade)
  • 1 tablespoon Balsamic Vinegar
  • 1/8 teaspoon Ground Cumin
  • 1 Lemon (Cut into Wedges)
  • Green Onions (sliced thin)
  • Handful of Parsley and/or Cilantro
  • Salt and Pepper to taste
  • 1 tablespoon Extra Virgin Olive Oil (This is for drizzling on your veggies)


Step 1
Prepare your marinade for the steak. Mix Extra Virgin Olive Oil, Balsamic Vinegar, Cumin. Whisk together and pour over steak to marinade. This will marinade for about 15 to 20 minutes.
Step 2
Start your grill. You will want a temperature of around 400F
Step 3
Wash and Chop your veggies. Drizzle Extra Virgin Olive Oil and sprinkle a pinch of salt and pepper.
Step 4
To your grill add your veggies and steak. This is hot and will cook fast. Give your steak a flip, according to the doneness that you like steak.
Step 5
Serve this with a lemon wedge, a sprinkle of green onions and fresh herbs such as parsley and cilantro.
This entry was posted by Shannon @VillageGirlBlog. Bookmark the permalink.

About Shannon @VillageGirlBlog

With my Husband, we raise our two sons and a nephew, three dogs, a cat, four chickens and a large garden on my just under an acre lot in a small village in Southeast Michigan. I am passionate about real food, and eating as local as we can without giving up olive oil, coffee, you know the necessities. Herb gardens and backyard chickens, reading, writing, photography are my other passions. I believe that things will work out eventually, the glass is not only half full but it is refillable.