Grilled Skirt Steak with Little Gem Lettuce

Try this recipe from Chef Hugh Acheson with a grilled Skirt Steak with little gem lettuce, tomato, blue cheese and shaved red onion.

  • 1-1/2 pounds beef Skirt Steak
  • 2 teaspoons kosher salt  
  • Freshly ground black pepper to taste 
  • 1 tablespoon vegetable oil  
  • 1 pound heirloom tomatoes 
  • 1 head little gem lettuce, cored and washed, spun dry  
  • 1/2 red onion, thinly sliced against the grain
  • 1/4 cup crumbled blue cheese 
  • 1/2 cup steak vinaigrette (see recipe below)
Steak Vinaigrette: 

  • 1/2 cup extra virgin olive oil  
  • 3 tablespoons red wine vinegar 
  • 1 tablespoon mayonnaise 
  • 1 teaspoon dried oregano
  • 1 garlic clove, minced 
  • 1 teaspoon kosher salt  
  • Freshly ground black pepper

Grilled Skirt Steak with Little Gem Lettuce, Tomato, Blue Cheese and Shaved Red  Onion: 

  1. Pre-heat the grill. Season Skirt Steak with one teaspoon of salt and pepper to taste, and then brush it with the vegetable oil and place on per-heated grill.  
  2. Skirt Steak can vary in thickness so have a meat thermometer handy to gauge the internal temperature. Cook to a final temperature of 145 F for medium rare. 
  3. Once done, remove Skirt Steak from the grill and let it rest on a cooling rack for 5 minutes to reach its final temperature.  
  4. While resting, prep the salad. Cut the tomatoes into random chunks and place in a bowl. Season well with half of the remaining salt. Add the lettuce, blue cheese and red onion. Add the vinaigrette (recipe below) and gently toss. Set aside.  
  5. Slice Skirt Steak against the grain, about ¼ inch thick. Arrange on a platter and then spoon the salad and vinaigrette over the steak and serve. 
Steak Vinaigrette: 

  1. Place all ingredients in a jar and shake with steady vigor. 

Nutrition information per entire recipe: 963 Calories; 55 g Total Fat (13.1 g Saturated Fat; 0.9 g Trans Fat; 8.8 g Polyunsaturated Fat; 30.1 g Monounsaturated Fat); 126 mg Cholesterol; 1659 mg Sodium; 11.5 g Total Carbohydrate; 5X g Dietary Fiber; 5.5 g Total Sugars; 0 g Added Sugars; 42.6 g Protein; 126 mg Calcium; 5.2 mg Iron; 1090 mg Potassium; 0.6 mg Riboflavin; 17.1 mg Niacin; 0.9 mg Vitamin B6; 3.8 mcg Vitamin B12; 329 mg Phosphorus; 11.1 mg Zinc; 44.7 mcg Selenium; 103.8 mg Choline.

Chef hugh acheson

Chef's Tip

The key to Skirt Steak is a hot grill, a quick cook, and a nice resting of the steak after grilling. This is a simple premise: take the best steakhouse-style salad and pair it with a great steak. Carve it up and serve it family style and make everybody happy at your table. The vinaigrette is a keeper and should find a place in your fridge at all times.