How do I keep skirt steak tender when grilling?

The key to tender Grilled Skirt Steak with Grated Tomato Salsa is avoiding overcooking and slicing the meat against the grain. Cook the steak over high heat until medium-rare or medium, then let it rest before cutting. Thin slices against the grain shorten the muscle fibers and improve texture.

Can I make the grated tomato salsa ahead of time?

Yes, the grated tomato salsa can be prepared several hours in advance. Store it covered in the refrigerator until ready to use. The flavors often become even better after resting, making this grilled skirt steak recipe convenient for entertaining.

What side dishes pair well with Grilled Skirt Steak with Grated Tomato Salsa?

This dish pairs beautifully with grilled vegetables, roasted potatoes, rice pilaf, fresh salad, or grilled bread. The bright tomato salsa also works well with lighter sides like quinoa or couscous for a balanced meal.

Best Grilled Skirt Steak with Grated Tomato Salsa

Description

Grilled Skirt Steak with Grated Tomato Salsa is a smoky, juicy, and flavorful steak recipe topped with a fresh tomato salsa made from grated ripe tomatoes, herbs, garlic, and olive oil. This quick and easy grilled dinner is perfect for summer cookouts, family meals, and healthy weeknight dinners.

Ingredients

Scale

1 1/2 pounds skirt steak
2 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 medium Roma tomatoes, grated
2 garlic cloves, minced
1 small shallot, finely chopped
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh cilantro
1/4 teaspoon red chili flakes
1 tablespoon extra virgin olive oil for salsa

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Instructions

Remove the 1 1/2 pounds skirt steak from the refrigerator 30 minutes before grilling and pat dry with paper towels.
Rub the steak with 2 tablespoons olive oil, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper on both sides.
Cut the 4 Roma tomatoes in half and grate them using the large holes of a box grater into a bowl, discarding the skins.
Add the minced garlic cloves, chopped shallot, 1 tablespoon lime juice, parsley, cilantro, 1/4 teaspoon chili flakes, and 1 tablespoon olive oil to the grated tomatoes. Stir well and season lightly with salt.
Preheat a grill or grill pan to high heat and lightly oil the grates.
Place the skirt steak on the hot grill and cook for 3 to 5 minutes per side until nicely charred and medium-rare.
Transfer the steak to a cutting board and let it rest for 5 to 10 minutes.
Slice the steak thinly against the grain.
Arrange the sliced steak on a serving platter and spoon the grated tomato salsa over the top before serving.

Notes

Always slice skirt steak against the grain for the most tender texture.
Use ripe but firm Roma tomatoes for the best salsa consistency.
Do not overcook the steak, as skirt steak can become tough quickly.
The tomato salsa can be made several hours ahead and refrigerated.
Serve with grilled vegetables, rice, or crusty bread for a complete meal.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Dinner
Method: Grilling
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410 kcal
Sugar: 4 g
Sodium: 620 mg
Fat: 27 g
Saturated Fat: 8 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 6 g
Fiber: 1 g
Protein: 35 g
Cholesterol: 95 mg