Grilled Skirt Steak with Grated Tomato Salsa: Ultimate Juicy Dinner
Grilled Skirt Steak with Grated Tomato Salsa is a flavorful steak dinner made with juicy grilled beef topped with a fresh tomato herb salsa. This easy recipe is perfect for summer grilling, weeknight meals, or entertaining guests.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Cuisine: American
Ingredients
Scale
- 1 1/2 to 2 pounds skirt steak
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon garlic powder (optional)
- 3 ripe tomatoes
- 1 small garlic clove, minced
- 2 tablespoons olive oil
- 1 tablespoon red wine vinegar or lemon juice
- 2 tablespoons chopped parsley or basil
- Salt to taste
- Black pepper to taste
- Pinch red pepper flakes (optional)
- Fresh basil leaves for garnish (optional)
Instructions
- Cut tomatoes in half and grate over a bowl using a box grater. Discard the skins.
- Mix grated tomato pulp with garlic, olive oil, vinegar, herbs, salt, pepper, and chili flakes if using.
- Pat skirt steak dry and rub with olive oil. Season with salt, pepper, and garlic powder.
- Preheat grill or grill pan over high heat.
- Cook steak for 3 to 5 minutes per side until desired doneness.
- Remove steak from heat and rest for 10 minutes.
- Slice thinly against the grain.
- Arrange steak on a platter and spoon tomato salsa over the top.
- Serve immediately with favorite side dishes.
Notes
- Always slice against the grain for tender steak.
- Use ripe seasonal tomatoes for best salsa flavor.
- Do not overcook skirt steak or it may become tough.
- Flank steak can be used if skirt steak is unavailable.
- Salsa can be made several hours ahead and chilled.
- Leftover steak is excellent in tacos, salads, or sandwiches.
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 5g
- Sodium: 540mg
- Fat: 25g
- Saturated Fat: 8g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 41g
- Cholesterol: 96mg