All Categories

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

Remember to check the label when you shop. 
In season Spring - Fall. Learn where to find them


  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

Nutrition information per serving

Nutrition information per serving: 310 calories; 19 g fat (6 g saturated fat; 11 g monounsaturated fat); 49 mg cholesterol; 574 mg sodium; 12 g carbohydrate; 5.3 g fiber; 24 g protein; 5.1 mg niacin; 0.7 mg vitamin B6; 3.7 mcg vitamin B12; 3.9 mg iron; 16.3 mcg selenium; 5.6 mg zinc.

This recipe is an excellent source of fiber, protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc.

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Recipe Tags

About the author


11 ratings

Recent pages: