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Grilled Skirt Steak Salad with Creamy Avocado Dressing

Grilled Skirt Steak Salad with Creamy Avocado Dressing
Total time:

19 min

Prep time:

6 min

Cook time:

13 min


Serving Size: 6

1 1/2 lbs. beef skirt steak, cut into 4 to 6-inch pieces
As needed Salt
8 cup mixed salad greens
2 large tomatoes, cut into wedges
1 cups thinly sliced red onion
1/2 cups pimento-stuffed green olives
As needed Marinade
1/4 cups fresh lime juice
1 Tbsp. minced garlic
1 Tbsp. chili powder
As needed Dressing
1 medium ripe, Fresh California Avocado, coarsely chopped
3/4 cups water
1/4 cups fresh lime juice
1 peeled clove garlic
1/2 tsp. salt

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  1. Combine marinade ingredients in small bowl. Place beef steaks and marinade in food-safe plastic bag; turn steak to coat. Close bag securely and marinate in refrigerator 6 hours or as long as overnight.
  2. Remove steaks from marinade; discard marinade. Place steaks on grid over medium, ash-covered coals. Grill, uncovered, 10 to 13 minutes for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  3. Meanwhile place dressing ingredients in blender container. Cover; process until smooth. Cover and set aside.
  4. Carve steaks diagonally across the grain into thin slices. Season with salt, as desired. Arrange salad greens on serving platter. Top with tomatoes, onion, olives and steak slices. Drizzle with half the dressing. Serve with remaining dressing, as desired.

Cook's Tip:  The dressing may be prepared up to 1 day ahead. Cover and refrigerate. Any leftover dressing makes a delicious topping for a bowl of spicy chili.

Recipe and photo courtesy of The Beef Checkoff

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